Poached Eggs And Smoked Salmon With Tarragon Bearnaise - cooking recipe

Ingredients

Blender Tarragon Bearnaise
2 tablespoons dry white wine
2 tablespoons tarragon vinegar
1 tablespoon minced shallot
1/2 teaspoon chopped fresh tarragon
4 black peppercorns, lightly crushed
3 large egg yolks
2 teaspoons water
hot pepper sauce
salt
1/2 cup very warm to hot clarified butter
1/2 teaspoon chopped fresh tarragon
Poached Eggs and Salmon
8 large eggs
8 ounces smoked salmon, thinly sliced
4 crumpets or 4 English muffins, split in half,toasted

Preparation

Blender Tarragon Bearnaise: Combine ingredients through peppercorns in a small saucepan and simmer over low heat until reduced to 1 T; sieve, let cool and set aside.
In a blender, blend eggs, water, hot pepper sauce and salt on high speed for 1 minute; with machine running, add butter in a slow, steady stream; sauce should be thickened, if not, process another 20 seconds.
Add reserved wine reduction to taste and blend; taste and adjust seasoning and add tarragon, blend just to combine; serve immediately or keep warm by submerging blender jar in warm (not hot) water.
Poached Eggs and Salmon: Poach eggs; plate 2 crumpet halves per person; lay a slice of salmon over each toasted crumpet half; place an egg on top of each and pour bearnaise over.