Modern Poached Eggs with Sauce Bearnaise

Ingredients

• 6 Large Eggs (Fresh eggs are best for poaching)
• 1 tbsp White Wine Vinegar (For poaching water)
• 1 pinch Salt (For poaching water)
• 3 Egg Yolks (For Sauce Bearnaise)
• 1 cup Unsalted Butter (Melted and clarified, for Sauce Bearnaise)
• 2 tbsp Fresh Tarragon (Chopped, for Sauce Bearnaise)
• 1 tbsp Fresh Chervil (Chopped, for Sauce Bearnaise (optional))
• 1 tbsp Shallot (Minced, for Sauce Bearnaise)
• 2 tbsp White Wine Vinegar (For Sauce Bearnaise)
• 1 tsp Black Peppercorns (Cracked, for Sauce Bearnaise)
• 1 tsp Lemon Juice (For Sauce Bearnaise, to taste)
• 3 English Muffins (Split and toasted (optional))

Instructions

1. 1Fill a large, wide saucepan with about 3 inches of water. Add the white wine vinegar and a pinch of salt. Bring to a gentle simmer over medium heat. The water should have small bubbles rising to the surface, but not a rolling boil.
2. 2Crack each egg into a small bowl. Gently create a whirlpool in the simmering water with a spoon. Carefully slide one egg at a time into the center of the whirlpool. Repeat with the remaining eggs, being careful not to overcrowd the pan. Poach for 3-4 minutes, or until the whites are set but the yolks are still runny. Use a slotted spoon to carefully remove the eggs from the water and place them on a plate lined with paper towels to drain.
3. 3In a small saucepan, combine the minced shallot, white wine vinegar (2 tbsp), and cracked black peppercorns. Bring to a simmer over medium heat and reduce until almost dry, leaving about 1 tablespoon of liquid. Remove from heat and let cool slightly. In a heatproof bowl set over a saucepan of simmering water (double boiler), whisk the egg yolks until pale and slightly thickened. Gradually whisk in the melted and clarified butter, a little at a time, until the sauce is thick and emulsified. Be careful not to overheat the sauce, or the yolks will scramble. Remove from the heat and stir in the reduced shallot mixture, chopped fresh tarragon, and chopped fresh chervil (if using). Season with lemon juice and salt to taste.
4. 4If using, toast the split English muffins. Place the poached eggs on top of the toasted muffins (or directly on a plate). Generously spoon the Sauce Bearnaise over the eggs. Serve immediately.