Poché eggs with sour cream and mustard sauce

Categories:Main Courses / French Recipes /

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""oeuf poché " is the name of a french recipe for boiled eggs, simple and delicious. romanian eggs are almost identical, just that the french one is served with cheese-based sauces, sour cream and mustard and steamed asparagus garnish.
the combination of soft-boiled eggs, melted cheese easily combined with silky and slightly spicy sauce, blend perfectly with crunchy bits of asparagus or a slice of rustic bread with thick crust and soft middle. a french delight meant to spoil you in a late weekend breakfast.

the technique is simple. boil water over low heat, add some salt and, optionally, a tablespoon of vinegar (vinegar helps the clotting). when water boils, turn heat to low and add the egg without shell (break it before). remove the foam that forms and take the egg out after 2-3 minutes, depending on how much you want to be boiled.

if you have more eggs to boil, repeat the procedure or cook more if the pot is very large (must be a large space between them during boiling).
prepare sauce as follows: heat in a teflon pan a few tablespoons of liquid cream (about 3-4 tablespoons for each egg). when heated, add the dijon mustard (one teaspoon to 4 tablespoons of sour cream). stir with a wooden or teflon spoon, to blend the sauce.

sprinkle salt, black pepper, to taste.

put the eggs, well drained of water, on a plate, pour sauce and then put a few small pieces of cheese (brie, emmental, or any cheese or soft cheese you love). i used mozzarella, but usually i put emmental (to respect the french origin). put the dish in the oven or microwave until cheese melts.

it takes 15 seconds maximum in the microwave and in the oven, about 2 minutes. be sure to use durable plates.

serve warm. you can sprinkle a few crispy caramelized onion flakes (there are to buy or you can prepare them yourselves).

a royal dish, simple and tasteful!

enjoy your meal!