in Germany

Poached eggs in mustard sauce

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Ingredients for 4 servings:

  • 50 g bacon
  • 3 tbsp flour
  • 1 liter of milk
  • 4 tbsp mustard (tastes best with Bautzner)
  • salt and pepper
  • 8 eggs
  • 1 tbsp vinegar

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Silesian

Dice the bacon and fry in a large pot. Add the flour and fry until browned. Deglaze with the milk and bring to a boil, stirring constantly. Add the mustard and mix well. Season with salt and pepper. Crack the eggs one at a time into a ladle and carefully and slowly add them to the sauce, making sure they don’t run apart. Cook over low heat for 5-10 minutes, depending on how soft or firm you like your eggs, and then season the sauce with vinegar to taste. Serve with potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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