Poached Eggs with Tarragon Cream
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Poached Eggs with Tarragon Cream


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

Poached Eggs with Tarragon Cream

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.
Course Breakfast
Cuisine American
Servings 2


  • 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.


2 thoughts on “Poached Eggs with Tarragon Cream

  1. sts

    I want to start blogging too, what do you think, which blog platform is good for noob?

  2. FHyatt

    We use Word Press and I would recommend it to someone who is new.

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