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Poached eggs in mustard sauce

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Ingredients for 4 servings:

  • 8 eggs
  • 1 liter of water
  • 2 tbsp vinegar
  • 2 tbsp mustard
  • 1 pinch(s) of sugar
  • 30 g butter
  • 30 g flour
  • 500 ml broth
  • 1 tbsp vinegar
  • Salt

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

For the sauce, heat the butter, stir in the flour, and deglaze with the broth while stirring. Simmer for a few minutes, then season with mustard, vinegar, sugar, and salt. Bring the water, vinegar, and salt to a boil. Crack the eggs one at a time, carefully lower them into the water, and let them stand for 5 to 6 minutes. Remove from the vinegar and serve with the mustard sauce. Serve with boiled 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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