Libby's Poached Eggs With Dill Sauce

Total Time
Prep 5 mins
Cook 15 mins

My mother-in-law's recipe.


  1. Poach eggs. Take eggs out and reserve 4 cups poaching water.
  2. Mix flour in sour cream until smooth.
  3. Add to reserved poaching water with dill weed.
  4. Cook until thickened, stirring constantly. Spoon over poached eggs.
Most Helpful

5 5

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.

4 5

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.

5 5

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!