Poached Eggs

with mustard sauce
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Poached Eggs
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
329
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories329 kcal(16 %)
Protein17.7 g(18 %)
Fat24.6 g(21 %)
Carbohydrates5 g(3 %)

Ingredients

for
4
Ingredients
1 tablespoon
1 tablespoon
250 milliliters
Vegetable broth (granulated instant)
100 milliliters
150 grams
3 tablespoons
Mustard (extra spicy)
1 pinch
5 tablespoons
8
2 tablespoons

Preparation steps

1.

For the sauce, heat the butter, add the flour and sauté while stirring. Deglaze with the broth and the white wine, stirring constantly to create a creamy sauce. Add the crème fraîche and the mustard and season the sauce with salt, pepper, sugar and 1 tablespoon of white wine vinegar.

2.

For the poached eggs, bring about 2 liters of water (approximately 8 1/2 cups) to a boil along with 4 tablespoons of vinegar. Carefully break the eggs into a ladle and slowly slide them into the vinegar water. When the eggs are set, lift from the water with a skimmer and drain.

Transfer to plates and serve drizzled with the mustard sauce and showered with chives.