Maybe I am easily pleased, but poached eggs on toast, however simple, is one of the great things in life for me, and they make the best weekend lunch. I use only a third of this sauce and freeze the leftovers. You can also spread the toast with mayo instead of making the sauce. Also, instead of poaching an egg, you can bake it, but I prefer the softness of a poached egg for this. I like my egg yolks on the firm side. For a runny yolk, cook 2 minutes, 3 minutes for soft yolk and 4 minutes for a firm yolk. If you use fridge cold eggs, add 30 seconds to the timer.
- 2 slices bread
- 100gr spinach, defrosted if frozen
- 2 large eggs
For the mustard herb sauce:
- 10gr butter
- 10gr flour
- 250ml vegetable stock
- 1 tsp dried parsley
- 1 tsp dried chives
- 1/2 tsp dried thyme
- 1/2 tsp dried sage
- 250ml cooking cream, 15% fat
- 1/2 tsp Dijon mustard
- 1 tsp coarse mustard
Serves 1 as part of the Budget Challenge
Make the sauce:
Melt the butter in a thick bottomed saucepan. When melted, add the butter and stir with a silicon spatula. I know, this must sound strange, but it works really well as the butter and flour will form a dough, and until the sauce has been thinned down enough, a whisk would create lumps much more easily.
Cook the ball of dough for a minute or so, until the dough is somewhat drier. Then add a little bit of stock. Combine the stock and dough with use of the spatula, until homogenous. The paste will form back into a dough quickly, but keep adding small amounts of stock and stirring with the spatula. Eventually the dough will turn into a very thick sauce. Now you can start adding larger amounts of the stock, and you can stir with a whisk instead. Add all the stock and stir in the dried herbs.
Leave the sauce to simmer for 10-15 minutes while stirring occasionally, in order to cook the flour inside the sauce well.
Add the cream and mustards and allow it to simmer gently for 5 minutes.
While the sauce is simmering, you can take care of the rest.
Bring a large, deep pot of water to the boil, then turn down the heat. Crack the eggs gently in a cup each. Hold the cup close to the water surface and slide the egg into the water. If you drop it from high, the egg is more likely to spread out or the yolk might break open on the bottom of the pan. Cook until the desired consistency, 2 minutes for a soft yolk to 4 minutes for almost hardboiled.
Heat the spinach in a small saucepan. Toast the bread.
Top the bread with the spinach. Scoop an egg out of the water with a slotted spoon and place it on the spinach. Repeat with the other egg. Top both eggs with the sauce and serve hot. Enjoy!