Directions:
- Heat olive oil in a sauté pan over medium heat. Add shallot, and cook, stirring constantly, about 1 minute or until tender. Add vinegar, and reduce slightly, about 30 seconds. Remove pan from heat, and slowly whisk in mustard and cream until well blended. Stir in tarragon, and season with sea salt and pepper. Drizzle warm over poached eggs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 318.87 Kcal (1335 kJ) | ||
| Calories from fat | 225.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.07g | 39% | |
|---|---|---|---|
| Cholesterol | 33.3mg | 11% | |
| Sodium | 127.97mg | 5% | |
| Potassium | 432.89mg | 9% | |
| Total Carbs | 20.59g | 7% | |
| Sugars | 8.8g | 35% | |
| Dietary Fiber | 3.68g | 15% | |
| Protein | 4.57g | 9% | |
| Vitamin C | 9.7mg | 16% | |
| Iron | 1.5mg | 8% | |
| Calcium | 75.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 151.66 Kcal (635 kJ) | ||
| Calories from fat | 107.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.92g | 39% | |
|---|---|---|---|
| Cholesterol | 15.84mg | 11% | |
| Sodium | 60.86mg | 5% | |
| Potassium | 205.88mg | 9% | |
| Total Carbs | 9.79g | 7% | |
| Sugars | 4.19g | 35% | |
| Dietary Fiber | 1.75g | 15% | |
| Protein | 2.17g | 9% | |
| Vitamin C | 4.6mg | 16% | |
| Iron | 0.7mg | 8% | |
| Calcium | 35.7mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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