Poached egg with mustard cream

Name: Poached egg with mustard cream
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 7-10 Tbsp Parsley; 7-10 Tbsp and chives; 100 g Sour cream or; 7-10 Tbsp clotted cream; 1 TEASPOON medium hot mustard; 7-10 Tbsp salt, white pepper; 7-10 Tbsp some sugar; 2 TABLESPOONS Vinegar; 2 fresh eggs; 7-10 Tbsp some salad leaves; 2 discs Whole grain toast; 2 TEASPOONS butter/margarine; 7-10 Tbsp Tomato and parsley

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

7-10 Tbsp Parsley
7-10 Tbsp and chives
100 g Sour cream or
7-10 Tbsp clotted cream
1 TEASPOON medium hot mustard
7-10 Tbsp salt, white pepper
7-10 Tbsp some sugar
2 TABLESPOONS Vinegar
2 fresh eggs
7-10 Tbsp some salad leaves
2 discs Whole grain toast
2 TEASPOONS butter/margarine
7-10 Tbsp Tomato and parsley

Directions

1
Wash the herbs and shake dry. Chop the parsley, cut the chives into small rolls. Mix sour cream, mustard and herbs. Season to taste
2
Bring 1 l water, 1 tablespoon salt and vinegar to the boil in a large saucepan
3
Beat the eggs one by one in a ladle or cup and slide them one by one into the boiling vinegar stock. You may have to push something together. Let it simmer at low heat for about 4 minutes. Lift out and quench
4
Clean, wash and drain the salad. Roast toast. Spread with fat and cover with salad. Arrange 1 egg and some herb cream on each. Garnish if necessary
5
For poaching you should always use fresh eggs. They taste better and their protein does not run apart as it does with older eggs