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Perfectly Poached Eggs with Dijon Sauce

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Tender poached eggs with soft, runny yolks are finished with a warm, creamy Dijon mustard sauce brightened with lemon. Serve them over toast, greens, or roasted potatoes for an elegant breakfast or brunch.

Ingredients

  • 4 large fresh eggs
  • Water, for poaching
  • 1 tablespoon white vinegar, optional
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1/2 cup heavy cream
  • 1 1/2 tablespoons Dijon mustard
  • 1 tablespoon unsalted butter
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon honey, optional
  • 1/4 teaspoon salt
  • Freshly ground black pepper, to taste
  • Chopped fresh chives or parsley
  • Toasted sourdough or crusty bread
  • Extra Dijon mustard, optional

Instructions

  1. Add the heavy cream to a small saucepan and warm over medium-low heat for 2–3 minutes without allowing it to boil rapidly. Whisk in the Dijon mustard, butter, lemon juice, honey, salt, and black pepper until smooth and slightly thickened. Keep warm over very low heat.
  2. Fill a wide saucepan with about 3 inches of water and bring it to a gentle simmer with small bubbles. Add the white vinegar if using.
  3. Crack each egg into a separate small bowl or ramekin so it can be lowered gently into the poaching water.
  4. Carefully slide the eggs into the gently simmering water, leaving space between them. Poach for 3–4 minutes for set whites and soft, runny yolks, or slightly longer for firmer yolks.
  5. Lift each egg from the water with a slotted spoon and drain thoroughly. Briefly rest the eggs on a clean kitchen towel or paper towel if necessary to remove excess water.
  6. Place 2 poached eggs on each serving plate or over toasted bread or greens. Spoon the warm Dijon sauce over the eggs and finish with black pepper and chopped chives or parsley. Serve immediately.

Notes

  • Fresh eggs generally produce more compact poached eggs because their whites hold together better.
  • Keep the poaching water at a gentle simmer rather than a rolling boil to prevent the whites from breaking apart.
  • The vinegar is optional but can help the egg whites set more quickly.
  • For a lighter sauce, replace some of the heavy cream with whole milk and gently simmer until thickened.
  • Poached eggs can be prepared up to 1 day ahead, immediately chilled in ice water, refrigerated in cold water, and reheated in hot water for 30–60 seconds.
  • Store leftover Dijon sauce separately in the refrigerator for up to 3 days and reheat gently over low heat.

Nutrition

Find it online: https://thefamilycooking.com/perfectly-poached-eggs-with-dijon-sauce-2/