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Poached Eggs in Mustard Sauce | Creamy Brunch Classic
(0)
25 min
Quick
Knuspr-Küche
Pochierte Eier in einer samtigen Senfsauce aus mittelscharfem und körnigem Senf, verfeinert mit Sahne und frischem Schnittlauch. Serviert mit knusprigem Bauernbrot – ein traditioneller deutscher Brunch-Klassiker.
Ingredients
Preparation method
Preparing the mustard sauce
Melt the butter in a small saucepan over medium heat. Stir in the wheat flour and cook for about 1 minute, stirring constantly, without letting it brown (roux).
Gradually pour in the vegetable broth while whisking vigorously to prevent lumps from forming. Then add the whipping cream and simmer the sauce gently over low heat for 3–4 minutes.
Stir in the medium-hot mustard and wholegrain mustard. Do not let the sauce boil vigorously, so the mustard flavor is preserved. Season to taste with a pinch of salt and pepper.
Chef's tip
For perfect poaching, the eggs should be as fresh as possible – fresh egg white holds together especially well when sliding into the water.
If you like, you can finish the mustard sauce with a squeeze of lemon juice or a little fresh dill.
30 min
Under an hour
