Poached egg with mustard cream

For 2 people
  • Parsley
  • and chives
  • 100 g sour cream or
  • solid sour cream
  • 1 TL medium hot r Mustard
  • Salt, white Pepper
  • some sugar
  • 2 EL vinegar
  • 2 fresh eggs
  • some lettuce leaves
  • 2 slices Wholemeal toast
  • 2 TL Butter / Margarine
  • Tomato and parsley
30 minutes
easy
1.
Wash the herbs and shake dry. Chop the parsley, cut the chives into rolls. Mix the sour cream, mustard and herbs. Season to taste
2.
Bring 1 liter of water, 1 level tablespoon of salt and vinegar to the boil in a large saucepan
3.
Eggs Beat individually in a soup ladle or cup and let slide one after the other into the boiling vinegar stock. Maybe somethingpush together. Let it steep for about 4 minutes over low heat. Lift out and quench
4.
Clean the lettuce, wash and drain. Toast toast. Brush with fat and top with salad. Arrange 1 egg and a little herbal cream on top. Possibly. Garnish
5.
EXTRA TIP
6.
You should always use fresh eggs for poaching. They taste better and their protein doesn't diverge as much as with older eggs
1 person approx.:
  • 330 kcal
  • 1380 kJ
  • 12 g protein
  • 22 g fat
  • 18 g carbohydrates

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