Poached Eggs with Grainy Mustard
Elevate your breakfast or brunch game with these irresistibly creamy Poached Eggs with Grainy Mustard. Perfectly poached eggs with luscious, runny yolks are draped in a velvety mustard butter sauce made with unsalted butter, grainy mustard, and a touch of heavy cream for an extra layer of richness. The zing of mustard paired with the luxurious creaminess takes this dish to gourmet heights, while a garnish of fresh parsley adds a pop of color and freshness. Serve these flavorful eggs over toasted bread for a satisfying bite, or let them shine on their own as a low-carb option. With just 20 minutes of combined prep and cook time, this recipe is an elegant yet simple addition to your morning routine. Keywords: poached eggs, grainy mustard sauce, breakfast recipes, brunch ideas, easy egg recipes, rich and creamy sauces.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large Eggs
- 8 cups Water
- 2 tablespoons White vinegar
- 2 tablespoons Unsalted butter
- 2 teaspoons Grainy mustard
- 1 tablespoon Heavy cream
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 teaspoon Chopped parsley
- 2 slices Optional bread for serving
Instructions
Fill a medium saucepan with 8 cups of water. Add the white vinegar and bring to a simmer over medium heat.
Crack each egg into a small bowl or ramekin to help gently add them to the water later.
Using a spoon, stir the water in the saucepan to create a gentle whirlpool. Carefully slide the eggs one by one into the center of the whirlpool. Poach the eggs for 3-4 minutes, or until the egg whites are set, but the yolks are still runny.
Using a slotted spoon, remove the poached eggs from the water and place them on a plate lined with paper towels to drain any excess water.
In a small saucepan, melt the unsalted butter over low heat. Stir in the grainy mustard, heavy cream, salt, and black pepper. Whisk continuously for 1-2 minutes until the sauce is smooth and slightly thickened. Remove from heat.
If desired, toast the bread slices for serving. Place the poached eggs on the bread or a serving plate.
Spoon the grainy mustard sauce over the top of the poached eggs for a flavorful finish.
Garnish with chopped parsley and freshly cracked black pepper. Serve immediately and enjoy!
Nutrition Facts
Calories |
715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 821 mg | 274% | |
| Sodium | 1352 mg | 59% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 2.9 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 304 mg | 23% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 388 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
