Dill-Infused Poached Eggs with Creamy Sauce
Start your day with a delightful breakfast featuring poached eggs drizzled in a velvety dill sauce. This recipe combines perfectly poached eggs with a rich and tangy sauce made from sour cream and fresh dill, creating a savory dish that is both comforting and invigorating. Ideal for brunch gatherings or a special morning treat, these poached eggs can be served on their own or atop a slice of toasted bread for added texture. Impress your family and friends with this simple yet elegant dish they won't forget!
4
Servings
N/A
Calories
5
Ingredients
Ingredients
eggs
12 (Fresh and whole)
poaching water
4 cups (Reserved from poaching eggs)
flour
3 tablespoons (All-purpose, sifted)
sour cream
1 cup (Full-fat for creaminess)
dill weed
3 teaspoons (Dried or fresh, finely chopped)
Instructions
1
Begin by poaching the eggs in simmering water until the whites are set but the yolks remain runny, approximately 3-4 minutes. Gently remove the eggs with a slotted spoon and set aside on a warm plate.
2
In a separate mixing bowl, whisk together the flour and sour cream until smooth and free of lumps.
3
Gradually add the flour mixture to the reserved poaching water while stirring continuously to avoid lumps.
4
Add the dill weed to the mixture and cook over medium heat, stirring constantly, until the sauce thickens, about 3-5 minutes.
5
Once thickened, remove the sauce from heat and season with salt and pepper to taste.
6
Spoon the creamy dill sauce generously over the poached eggs and serve immediately.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
How many eggs are needed for this recipe?
This recipe requires 12 fresh, whole eggs.
What is the primary flavor of the sauce?
The sauce is primarily flavored with dill weed, creating a savory and tangy profile.
How long should I poach the eggs?
Eggs should be poached for approximately 3-4 minutes until the whites are set but the yolks remain runny.
What type of sour cream should I use?
The recipe recommends using one cup of full-fat sour cream for maximum creaminess.
Can I use fresh dill instead of dried?
Yes, you can use either dried or fresh dill weed, as long as it is finely chopped.
How much poaching water is kept for the sauce?
You should reserve 4 cups of the poaching water to use as the base for the sauce.
How do I prevent lumps in the dill sauce?
Whisk the flour and sour cream together in a separate bowl until smooth before adding it to the poaching water.
What is the serving size for this recipe?
This recipe is designed to serve 4 people.
What type of flour is best for the sauce?
Use 3 tablespoons of sifted all-purpose flour.
How long does it take for the sauce to thicken?
The sauce typically takes about 3-5 minutes to thicken while stirring over medium heat.
When should I add salt and pepper?
Season the sauce with salt and pepper to taste once it has been removed from the heat.
What should I serve these poached eggs with?
They can be served on their own or atop a slice of toasted bread for added texture.
What is the best way to remove the eggs from the water?
Gently remove the poached eggs using a slotted spoon to drain excess water.
Is this recipe suitable for brunch?
Yes, it is described as an ideal dish for brunch gatherings or special morning treats.
What is the first step of the recipe?
The first step is poaching the eggs in simmering water until the whites are set.
How should the sauce be added to the eggs?
Spoon the creamy dill sauce generously over the poached eggs just before serving.
Do I need to keep the eggs warm while making the sauce?
Yes, it is recommended to set the eggs aside on a warm plate after poaching.
What heat level should I use to cook the sauce?
The sauce should be cooked over medium heat while stirring constantly.
How much dill weed is needed?
The recipe calls for 3 teaspoons of dill weed.
Is the flour added directly to the water?
No, the flour should be mixed with the sour cream first to ensure a smooth consistency.
Can I use low-fat sour cream?
While you can, full-fat sour cream is suggested to achieve the desired creamy texture.
What tags are associated with this recipe?
Tags include poached eggs, dill sauce, breakfast, brunch, creamy sauce, healthy, easy recipe, and elegant breakfast.
How many ingredients are in this dish?
There are 5 main ingredients: eggs, poaching water, flour, sour cream, and dill weed.
Should the poaching water be boiling when adding the flour mixture?
The water should be the reserved liquid from poaching, which is generally simmering.
What category does this recipe fall under?
This recipe is categorized as a Breakfast dish.
Is the recipe considered difficult?
No, it is tagged as an easy recipe that results in an elegant dish.
Can the sauce be prepared in advance?
The recipe suggests serving immediately after the sauce thickens for the best quality.
How should the dill be prepared?
The dill weed should be finely chopped if using fresh.
Should I stir the sauce while it cooks?
Yes, stir continuously while adding the mixture and while it thickens to avoid lumps.
Does the recipe include nutritional information?
Currently, calories, fat, and other nutritional data are not specified for this recipe.