Poached egg with mustard cream
- Parsley
- span> and chives span>
- 100 g span> sour cream or
- solid sour cream
- 1 span> TL medium hot r Mustard
- Salt, white Pepper
- some sugar span>
- 2 EL span> vinegar
- 2 fresh eggs
- some lettuce leaves
- 2 slices Wholemeal toast
- 2 TL Butter / Margarine
- Tomato and parsley
30 minutes
easy span>
- 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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