This is a great egg recipe that I know that you will enjoy. My husband and I first had this at Through the Grapevine Bed & Breakfast in Waterloo, NY .
Poached Eggs with Tarragon Cream
Recipe type: Breakfast
Variation: This is the original recipe. You may use an egg poaching pan which I think is easier. I also put a little of the Gruyere cheese in the sauce to add a little extra flavor.
- 1 shallot, chopped finely
- 2 Tbsp, plus 2 tsp butter, divided
- 2 Tbsp. flour
- ½ cup milk
- ½ cup whipping cream
- ½ tsp. salt
- 2 tsp. minced fresh tarragon
- 4 eggs
- ¼ cup shredded Gruyere cheese
- 2 Tbsp. bread crumbs
- Spray the bottom of a large skillet with non-stick spray or use a non-stick skillet. Fill the skillet three quarters full with water, bring to a boil.
- Meanwhile, cook the shallot in two tablespoons of butter in saucepan over medium-low heat until softened.
- Stir in flour until blended and slightly cooked one minute.
- Stir in the milk and cream.
- Heat to boiling, stirring constantly, then boil and stir one minute. Stir in the salt. Remove from the heat. Stir in the tarragon. Cover and set aside.
- Heat oven to 375 degrees.
- Reduce boiling water to simmer. To poach the eggs, work with two at a time. Crack the first into a bowl then carefully pour into the water. Cook until the whites are set and remove with a slotted spoon to a small buttered ramekin. Repeat with the remaining eggs.
- Divide the tarragon sauce between the ramekins, spooning over the eggs, and then sprinkle with the cheese and bread crumbs. Bake until hot and bubbly about 10 minutes.