Imagine starting your morning with a culinary masterpiece that looks like it's straight out of a gourmet restaurant, but can be effortlessly created in your own kitchen. This Italian-inspired Poached Egg on Crostini with Creamy Mustard Sauce is not just a meal, it's an experience that transforms ordinary ingredients into an extraordinary breakfast sensation. With a perfect balance of crispy baguette, silky poached eggs, and a tangy mustard sauce, this dish promises to elevate your breakfast game and impress even the most discerning food lovers.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 large eggs
- 4 slices of baguette
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 2 tablespoons mayonnaise
- Salt to taste
- Pepper to taste
- Fresh chives for garnish
Instructions
- Begin by preparing all your ingredients. Gather 4 large eggs, 4 slices of baguette, 2 tablespoons of olive oil, 1 tablespoon of Dijon mustard, 2 tablespoons of mayonnaise, and season with salt and pepper to taste. Chop fresh chives for garnish.
- In a medium-sized saucepan, fill it with water about 2-3 inches deep and bring it to a gentle simmer over medium heat. You want the water to be hot but not boiling.
- While the water is heating, prepare the creamy mustard sauce. In a small bowl, whisk together the Dijon mustard and mayonnaise until smooth. Season with salt and pepper to taste. Set aside.
- Next, heat a skillet over medium heat. Add the 2 tablespoons of olive oil. Once the oil is hot, add the slices of baguette to the skillet. Toast the bread for about 2-3 minutes on each side, or until golden brown and crispy. Once done, remove from the skillet and set aside.
- Now, it’s time to poach the eggs. Crack each egg into a small bowl, being careful not to break the yolk. Gently slide the eggs into the simmering water, one at a time. Poach the eggs for about 3-4 minutes for a runny yolk, or longer if you prefer a firmer yolk.
- While the eggs are poaching, prepare your serving plates by placing the toasted crostini on each plate.
- Once the eggs are done, use a slotted spoon to carefully remove them from the water. Allow any excess water to drain off before placing one poached egg on each slice of crostini.
- Drizzle the creamy mustard sauce generously over the poached eggs and crostini.
- Finally, garnish each serving with chopped fresh chives for a pop of color and flavor. Serve immediately while the eggs are warm.
Tips
- Use the freshest eggs possible for the best poaching results - they hold their shape better in simmering water.
- Create a gentle whirlpool in the water before adding eggs to help the whites wrap around the yolk.
- Add a splash of vinegar to the poaching water to help the egg whites coagulate more quickly.
- Practice your egg-cracking technique to ensure clean, intact eggs.
- Keep the water at a gentle simmer, not a rolling boil, to prevent the eggs from breaking apart.
- Have all ingredients prepped and ready before you start cooking to ensure a smooth process.
- Serve immediately to enjoy the eggs at their peak temperature and texture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 10g
Fat: 18g
Saturated Fat: g
Cholesterol: 190mg
