POACHED EGGS WITH GRAINY MUSTARD
This will impress your Aunt Bee at the next family gathering. I love eggs and mustard together. From the March 2003 issue of Better Homes and Garden. Experiment with different vinegars.
Provided by COOKGIRl
Categories Breakfast
Time 16m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- NOTE: *If you own an egg-poaching pan, use it to prepare the eggs.
- In a small microwave-safe container, combine the mustard, vinegar, and olive oil. Microwave 30 seconds or until the mixture boils. Set aside.
- In the meantime, bring a large pot of water to boiling. Break each egg carefully into a measuring cup and gently slide the egg into the water. Repeat with remaining eggs.
- Cover pan and simmer eggs approximately 6-9 minutes or until the whites are completely set and the yolks thicken but are not completely hard.
- Meanwhile, in another small skillet, heat the butter and lightly wilt the mixed greens or spinach for no more than 15 seconds. Remove from heat and set aside.
- Arrange the toasted rye bread onto 4 salad plates. Next, arrange the sauteed salad greens or baby spinach onto each plate. Top each serving with a poached egg. Finally, drizzle with the mustard dressing.
- Season with salt and pepper. Serve immediately.
Nutrition Facts : Calories 366, Fat 26.4, SaturatedFat 6.4, Cholesterol 428, Sodium 365, Carbohydrate 16.2, Fiber 1.9, Sugar 2, Protein 15.3
SMOKED HADDOCK WITH WHOLE GRAIN MUSTARD SAUCE & POACHED EGG
Make and share this Smoked Haddock With Whole Grain Mustard Sauce & Poached Egg recipe from Food.com.
Provided by Dearg Doom
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut fish in to four equal sized portions.
- Place fish in a saucepan and add cold water until the fish is just covered.
- Bring to a simmer over a low heat and poach for about 4 minutes until cooked.
- Remove fish an keep warm.
- Boil Potatoes until soft and mash.
- Add spring onions to the mash and mix.
- Season with salt and pepper to taste.
- In small sauce pan heat the cream and add in the honey and mustard. Whisk gently to combine and remove from the heat.
- Poach 4 eggs.
- To server, place spoonful of mash in the centre of the plate, gently place fish on top, top with a poached egg and the honey mustard sauce.
Nutrition Facts : Calories 642.3, Fat 21.1, SaturatedFat 10.7, Cholesterol 398.6, Sodium 1439, Carbohydrate 55.2, Fiber 6.5, Sugar 7.2, Protein 57.1
POACHED CHICKEN WITH GRAINY MUSTARD SAUCE
Grainy mustard is spooned over poached chicken with apricots and pineapple.Per serving: 318 calories, 3 g fat, 53 g cholesterol, 21 g carbohydrate, 377 mg sodium, 32 g protein, 4 g dietary fiber.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 14
Steps:
- Place chicken, carrots, onions, celery, bay leaf, parsley, wine, and peppercorns in a stockpot. Add water to cover (about 3 quarts); bring to a boil. Reduce heat so liquid is at a bare simmer. Poach, adjusting heat to maintain bare simmer and skimming any scum off the top, until chicken is cooked, 20 to 25 minutes.
- Remove chicken from stock; use a sharp knife to remove meat from bones. Place meat in a dish; add stock to just cover. Return bones to pot; simmer until very flavorful, about 1 hour. Pass stock through a cheesecloth-lined strainer; discard solids.
- In a clean saucepan, return stock to a boil. Reduce heat so stock is at a bare simmer. Add apricots and pineapple, and poach until tender, about 10 minutes. With a slotted spoon, remove fruit; season fruit with 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/4 teaspoon tarragon.
- Raise heat to high; cook stock until reduced to 1/3 cup, 45 minutes. Reduce heat to low; whisk in mustard, 1/4 teaspoon each salt and tarragon, and 1/8 teaspoon pepper.
- Divide lettuce among four plates. Slice chicken; place on greens. Pour mustard sauce over chicken, and serve with reserved apricot-and-pineapple mixture.
Nutrition Facts : Calories 318 g
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- For grainy mustard vinaigrette,in a small saucepan stir together mustard, vinegar, and olive oil. Bring to boiling, stirring to combine. Reduce heat; keep warm until serving.
- Grease 4 cups of an egg poaching pan with cooking oil. Place poacher cups over pan of boiling water (water should not touch bottoms of cups). Reduce heat to simmering. Break one of the eggs into a measuring cup. Carefully slide egg into a poacher cup. Repeat with remaining eggs. Cook, covered, for 6 to 9 minutes or until the whites are completely set and yolks begin to thicken but are not hard.
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- In a saucepan, cover the potatoes with water and bring to a boil. Add a pinch of salt and simmer over moderate heat until tender, 20 minutes; drain well. Pass the potatoes through a ricer back into the saucepan. Stir in the nutmeg, 1/2 cup of the cream and 4 tablespoons of butter over low heat until incorporated. Season with salt and pepper; keep warm.
- Meanwhile, in a small saucepan, heat 1 tablespoon of the oil. Add the shallot and cook over moderate heat until softened, 2 minutes. Add the broth and wine and simmer until reduced to 1/2 cup, 5 minutes. Whisk in the mustard and remaining 1/2 cup of cream and bring to a boil. Remove from the heat and whisk in the remaining 4 tablespoons of butter. Season with salt and pepper; keep warm.
- Meanwhile, bring a large, deep skillet of water to a simmer and add a pinch of salt. One at a time, crack an egg into a small bowl and slide it into the water. Poach the eggs until the whites are firm and the yolks are still runny, 3 minutes. Using a slotted spoon, transfer the eggs to a paper towel-lined plate to drain.
- In a bowl, toss the spinach, lemon juice and remaining 1 tablespoon of oil and season with salt and pepper. Mound the potato puree on plates. Set the eggs on top and spoon the sauce over. Pile the spinach on the side and serve.
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