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Classic Eggs Benedict with Tarragon Hollandaise

Serves 4, Prep: 15 minutes

Tarragon Hollandaise Ingredients: 3 egg yolks, 1 Tbsp lemon juice, 6 Tbsp butter at room temperature, salt and pepper, 1 - 2 Tbsp finely chopped tarragon.

Eggs Benedict Ingredients:
130g bag baby spinach, 4 eggs, 4 bagels (cut in half and toasted), 100g cold smoked salmon slices or 4 rashers cooked bacon, ½ cup Tarragon Hollandaise, cracked black pepper.

Tarragon Hollandaise Method: Place the egg yolks and lemon juice in a heatproof bowl and whisk until combined. Place over a pan of simmering water, ensuring the bowl doesn't touch the water. Add 1 tablespoon of butter and whisk until it has melted. Continue to add the butter, 1 tablespoon at a time. Whisk continually until the mixture thickens. Season with salt and pepper and stir in the chopped tarragon. If the mixture starts to 'split' or curdle, immediately remove from the heat and whisk in 2 to 3 ice cubes.

Eggs Benedict Method:
Place the spinach leaves in a bowl. Add boiling water and mix until the leaves have wilted. Strain immediately. Meanwhile, poach the eggs until they are cooked to your liking. Place the toasted bagel base on a plate. Top with the wilted spinach, a slice of smoked salmon or bacon rasher and a poached egg. Drizzle over 1 to 2 tablespoons of Tarragon Hollandaise. Top with black pepper then the bagel top. Garnish with extra tarragon sprigs.


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