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Poached Eggs in Viennese Chive Sauce | Velvety & Delicate
(0)
20 min
Quick
Gurkerl Küche
Ein zeitloser Wiener Frühstücks- und Brunchklassiker neu interpretiert: Zart im Essigsud pochierte Eier mit cremig flüssigem Dotter treffen auf eine samtige, feinsäuerliche Schnittlauchsauce mit feinem Sauerrahm und frischen Kräutern. Serviert auf ofenfrisch getoastetem Bauernbrot ist dieses Traditionsgericht in nur 20 Minuten zubereitet – herzerwärmend, elegant und unkompliziert für jeden Genießer-Morgen.
Ingredients
Preparation method
Prepare the chive sauce
For the sauce, melt the butter in a small saucepan. Stir in the plain wheat flour and sweat gently while stirring constantly for about 1 minute without browning (roux).
Gradually whisk in the hot vegetable broth vigorously to prevent lumps from forming. Let the sauce simmer gently over medium heat for about 5 minutes until smoothly thickened.
Remove the saucepan from the heat. Whisk the sour cream and mustard until smooth, stir into the sauce, and season piquant to taste with salt, freshly ground pepper, and a pinch of ground nutmeg. Finally, fold in the freshly finely chopped chives (set aside some chives for garnish). Keep the sauce warm, but do not let it boil anymore.
Chef's tip
Vinegar in the cooking water helps the egg white wrap quickly around the egg yolk. Use the freshest free-range eggs possible – with fresh eggs, the egg white is firmer and barely spreads during poaching!
Do not let the chive sauce boil again after adding the sour cream and chives, so that the sour cream does not curdle and the chives retain their fresh, rich aroma and bright green color.
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