Poached Eggs With Tarragon Cream

Recipe Ingredients

		Nonstick cooking spray - (optional)
1 teaspoon	5ml	Minced shallot
2 tablespoons	30ml	Butter - plus
2 teaspoons	10ml	Butter - divided
2 tablespoons	30ml	Flour
1/2 cup	118ml	Milk
1/2 cup	118ml	Whipping cream
1/2 teaspoon	2.5ml	Salt
2 teaspoons	10ml	Minced fresh tarragon
4		Eggs
1/4 cup	36g / 1.3oz	Shredded Gruyere cheese
2 tablespoons	30ml	Fresh bread crumbs

Recipe Instructions

Spray 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.

Meanwhile, 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.

Heat the oven to 375 degrees.

Reduce 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.

Divide 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.

This recipe yields 2 servings.

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.

Source:
The Los Angeles Times, 04-02-2003

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