Pochiertes Ei mit Senfsauce

By Isi Schaefer

Poached egg with mustard sauce

Eggs in mustard sauce somehow have a bad reputation - it inevitably brings to mind school lunches and terribly hard-boiled eggs that taste like they were forgotten in some Easter basket. We are now proving to you that it can be much hotter. Close your cookbooks, close chefkoch.de, and save this recipe as favorites.

Ingredients for 2 servings:

  • 1 shallot
  • 1/2 clove of garlic
  • 1 tbsp olive oil
  • 50g butter
  • 525ml chicken stock
  • 1 tbsp wholemeal spelled flour
  • 1 tbsp almond butter
  • Zest of 1/2 lemon
  • 1 tbsp mustard
  • 100ml white wine
  • 2 eggs
  • Sugar/salt/pepper/nutmeg to taste
  • 1 tbsp capers (to taste)

And so it goes:

  • Peel and finely chop the shallots and garlic, add the capers and sauté the whole thing in olive oil. Add butter and let it melt, stir in wholemeal spelled flour and fry lightly until golden brown. Stir in white wine and deglaze with the broth. Stir in mustard and almond butter, season with nutmeg, sugar, salt, pepper and lemon zest.
  • In the meantime, put a small pot of water on the boil. Salt the water properly, add a tablespoon of sugar and a large dash of vinegar. Turn the water down just before boiling; it shouldn't bubble. Then beat in two fresh eggs and let them sit for 5 minutes.
  • Tip: By fresh eggs we mean our eggs from Grandma Ingrid's chickens from the neighboring farm. If you don't have this luxury, you can stir the water into a whirlpool with a spoon and then place the egg in the middle of the whirlpool. This way you can get the perfect poached egg even with eggs that aren't super fresh, and it doesn't fray too much.
  • Potatoes or mashed potatoes go perfectly with it. Use carp apples and/or gherkins as a topping depending on your taste. Our gourmet version of canteen food is ready!