This one is a keeper. Easy and fast to make, tasty and even a
5 year old gives it the thumbs up! Sour cream adds milky
richness to both Dijon and whole-grain mustards with a splash
of lemon juice for brightness. This simple, creamy sauce pairs
with lightly bitter greens and rich, runny egg yolks for a
beautiful breakfast. Try leftover sauce on salmon.
Step 1
Whisk together sour cream, whole-grain mustard, Dijon
mustard and 1 teaspoon lemon juice in a small bowl. Spread
mixture evenly on one side of toast slices. Toss together
mustard greens and remaining 1 teaspoon lemon juice in a
separate bowl; season to taste with salt and pepper. Mound
greens evenly on toasts.
Step 2
Heat oil in a large nonstick skillet over medium heat. Crack
eggs into skillet, spacing a least 1 inch apart; cook until whites
just start to change color, about 30 seconds. Add 1/3 cup hot
water to skillet; cook, basting eggs with water until whites are
just set and yolks are still runny, about 2 minutes. Place 1 egg
on each prepared toast. Season with salt and pepper to taste.
Serve immediately after
Originally Submitted
4/25/2021
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