Libby's Poached Eggs With Dill Sauce
photo by duonyte
- Ready In:
- 20mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 12 eggs
- 4 cups reserved poaching water
- 3 tablespoons flour
- 1 cup sour cream
- 3 teaspoons dill weed
directions
- 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.
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Reviews
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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.
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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.
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This made a lovely light lunch for me today. I poached only two eggs and used about one cup of water for the sauce. Because I was making to little, I mixed the flour, sour cream and water in a measuring cup and heated it in the microwave, Heat, stir, heat, stir, and it's done. I added the dill after it was done, to better preserve the flavor and fragrance of the dill. After tasting the sauce, I thought it needed just a little salt and I would recommend that you check for that. The tanginess of the sour cream is a really nice change for this type of a dish.
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