Prep 5 mins
Cook 15 mins
My mother-in-law's recipe.
- Poach eggs. Take eggs out and reserve 4 cups poaching water.
- Mix flour in sour cream until smooth.
- Add to reserved poaching water with dill weed.
- Cook until thickened, stirring constantly. Spoon over poached eggs.
I thought this was an excellent base recipe. I've just masted the poached egg so naturally there's been a lot of hollandaise being whipped up here. Got a little tired of the hollandaise and opted for something new. Found this recipe and I loved it! I added garlic and salt to my recipe and it seemed to kick it up a notch.
When I poach eggs I always put a splash of vinegar in the water which I unfortunately detracted from the sauce which was a shame but I will make again and use just salt in the water though adding some salt and pepper to the sauce did help a little. Also as I had no dill but plenty of chervil I used that instead as it like dill has a slight aniseed taste to it and we have found it goes fantastically well with eggs. Thank you Dienia B and your MIL for a lovely recipe, made for Please Review My Recipes.
These eggs were pretty good. I love dill, and it was really great in the creamy sauce. It all tasted great over the poached eggs too. It made a really nice breakfast treat. Thanks!