Dutch · Netherlands

Chive and Dill Dutch Poached Eggs with Mustard Sauce

Name: Chive and Dill Dutch Poached Eggs with Mustard Sauce
Total time: 17 min
Yield: 2 servings
Cuisine: Dutch
Ingredients: 4 large eggs; 200ml milk; 100g butter; 1 tbsp Dijon mustard; 1 tbsp white wine; salt and pepper to taste; 2 tbsp chopped chives; 1 tbsp chopped dill

Adds fresh, briny notes to the sauce

17 minutes2 servings

Method

Stir chives and dill into the sauce before poaching eggs
In a saucepan, melt butter and add milk, mustard, and wine. Cook until thickened.
Bring to a gentle simmer, then poach eggs in the sauce for 3-4 minutes.
Serve the sauce with the poached eggs on a plate.
Season with salt and pepper before serving.

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