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Perfectly Poached Eggs with Dijon Sauce

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Tender poached eggs with set whites and runny yolks served with a warm, creamy Dijon mustard sauce. This elegant dish comes together quickly for breakfast, brunch, or a light lunch.

Ingredients

  • 4 fresh large eggs
  • Water, for poaching
  • White vinegar, optional
  • Salt
  • Freshly ground black pepper
  • Dijon mustard
  • Heavy cream or crème fraîche
  • Unsalted butter
  • Fresh lemon juice
  • Fresh chives or parsley, optional
  • Toasted sourdough or crusty bread, optional for serving
  • Fresh chives or parsley, for serving
  • Freshly ground black pepper, for serving

Instructions

  1. Add the Dijon mustard, heavy cream or crème fraîche, and butter to a small saucepan. Warm gently over low heat, stirring until the butter melts and the sauce is smooth.
  2. Add a small squeeze of fresh lemon juice and season the Dijon sauce with salt and black pepper. Keep warm over very low heat without allowing it to boil.
  3. Fill a wide saucepan with several inches of water and bring it to a gentle simmer with only small bubbles. Add a small splash of white vinegar if desired.
  4. Crack one egg into a small bowl or ramekin. Gently slide it into the simmering water. Repeat with the remaining eggs without overcrowding the saucepan.
  5. Poach the eggs for 3 to 4 minutes for set whites and soft, runny yolks. Cook slightly longer if firmer yolks are preferred.
  6. Lift each egg from the water with a slotted spoon. Allow excess water to drain and gently blot away additional moisture if necessary.
  7. Spoon warm Dijon sauce onto each plate and place two poached eggs on top. Add more sauce if desired and finish with freshly ground black pepper and chopped chives or parsley. Serve immediately with toasted sourdough or crusty bread if desired.

Notes

  • Fresh eggs are ideal for poaching because their whites tend to hold together more effectively.
  • Keep the poaching water at a gentle simmer rather than a rolling boil to prevent the egg whites from breaking apart.
  • White vinegar is optional but can help the egg whites set more quickly.
  • For make-ahead poached eggs, slightly undercook them, transfer immediately to ice water, and refrigerate covered in cold water for up to 1 to 2 days. Reheat in hot water for 30 to 60 seconds.
  • Store leftover Dijon sauce separately in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat and add a splash of cream if needed.
  • Serve with toast, sautéed spinach, asparagus, roasted potatoes, smoked salmon, avocado, or a simple green salad.

Nutrition

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