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Poached Eggs

with mustard sauce

Poached Eggs
329
calories
Calories
30 min.
Preparation
moderate
Difficulty

Ingredients

for 4 servings
1 tablespoon Butter
1 tablespoon Pastry flour
250 milliliters Vegetable broth (granulated instant)
100 milliliters White wine
150 grams Creme fraiche cheese
3 tablespoons Mustard (extra spicy)
Salt
Pepper
1 pinch Sugar
5 tablespoons White vinegar
8 Eggs
2 tablespoons Chopped green onion
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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.