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Categories: Breakfasts, Vegetarian

Poached eggs with tarragon cream

Poached eggs with tarragon cream
Lawrence K. Ho / Los Angeles Times

It's so easy to overlook the egg tray, and it's even easier to think about scrambling, frying or boiling an egg -- rather than poaching one. But here's one of my secrets: Poached eggs are a wonderfully simple meal. And ... Read more

Total time: 25 minutes | Serves 2
  • Nonstick cooking spray, optional
  • 1 teaspoon minced shallot
  • 2 tablespoons plus 2 teaspoons butter, divided
  • 2 tablespoons flour
  • 1/2 cup milk
  • 1/2 cup whipping cream
  • 1/2 teaspoon salt
  • 2 teaspoons minced fresh tarragon
  • 4 eggs
  • 1/4 cup shredded Gruyere cheese
  • 2 tablespoons fresh bread crumbs

Step 1Spray the bottom of a large skillet with nonstick spray, or use a nonstick skillet. Fill the skillet 3/4 full with water; bring to a boil.

Step 2Meanwhile, cook the shallot in 2 tablespoons of butter in a saucepan over medium-low heat until softened. Stir in the flour until blended and slightly cooked, 1 minute. Stir in the milk and cream. Heat to boiling, stirring constantly, then boil and stir 1 minute. Stir in the salt. Remove from the heat; strain the sauce through a fine mesh strainer and stir in the tarragon. Cover; set aside.

Step 3Heat the oven to 375 degrees.

Step 4Reduce the boiling water to a simmer. To poach the eggs, work with 2 at a time. Crack the first egg into a small bowl, then carefully pour into the water; repeat with the second egg. Cook until the whites are barely set, about 1 1/2 minutes, then remove them gently using a slotted spatula to a small buttered ramekin. Repeat with the remaining 2 eggs.

Step 5Divide the tarragon sauce between the ramekins, spooning over the eggs, then sprinkle with the cheese and bread crumbs. Bake until hot and bubbly, 5 to 10 minutes.

Each serving:
627 calories; 821 mg. sodium; 570 mg. cholesterol; 54 grams fat; 30 grams saturated fat; 13 grams carbohydrates; 21 grams protein; 0 fiber.
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