Poached Eggs with Béarnaise sauce in Puff Pastry
🛒Ingredients (Grocery List)
1 tbsp Butter
1/4-pound white Mushrooms, thinly sliced
Lemon Juice for sprinkling
Salt and Pepper
2 tbsp Crème Fraîche or Heavy Cream
3 tbsp white Vinegar
4 large Eggs
4 baked Puff Pastry shells
1/4 cup Vinegar
2 shallots, finely chopped
2 tsp Tarragon leaves
2 large Egg Yolks
Salt and Pepper
7 tbsp Butter, softened
🍴Serves: 4
⏰Prep Time: 60 min
⏱️Cook Time: 10 min
🥣Instructions
1. In a medium skillet, melt the 1 tablespoon of Butter over medium-high heat. Add the Mushrooms, sprinkle with Lemon Juice, and season with Salt and Pepper. Cook until lightly browned. Stir in the Crème Fraîche.
2. Make the Béarnaise sauce: In a small, heavy saucepan over medium heat, simmer the Vinegar with the Shallots and Tarragon until the liquid evaporates. Remove the pan from the heat and let cool slightly. Whisk in the Egg yolks with 2 tablespoons of cold water until light, about 30 seconds. Season with Salt and Pepper. Set the pan over very low heat and whisk constantly until the mixture thickens and becomes fluffy. Remove the pan from the heat and gradually add the Butter, whisking so it melts creamily. Keep the sauce warm in a water bath.
3. In a sauté pan or large saucepan, bring 2 quarts of water to a boil with the Vinegar. Reduce the heat to medium and keep it at a gentle boil.
4. Break 1 Egg at a time into a cup. Holding the cup close to the water, carefully slide the Egg into the pan. Using a spoon, coax the white around the yolk. Poach the Eggs over medium heat until the white is set, and the yolk is still soft 3 to 5 minutes. Using a slotted spoon, transfer the Eggs to paper towels and keep warm.
5. Meanwhile, preheat the oven to 300 degrees. Set the Puff Pastry on a baking sheet and warm in the oven. Reheat the Mushrooms and spoon them into the Pastry Shells. Set a Poached Egg, on top and spoon in some of the Béarnaise sauce. Serve immediately, passing the remaining sauce separately.
