Ingredients
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1
-
2
-
2
-
4
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1
-
2
-
2
-
-
-
-
-
-
-
-
Directions
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 , Yum! The mustardy dressing is perfect with the eggs and salad I served with a garlic asiago bread instead of the dark rye and gobbled it up as a quick lunch Sure to make this again!
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Steps
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1
Done
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Note: *if You Own an Egg-Poaching Pan, Use It to Prepare the Eggs. |
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2
Done
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in a Small Microwave-Safe Container, Combine the Mustard, Vinegar, and Olive Oil. Microwave 30 Seconds or Until the Mixture Boils. Set Aside. |
|
3
Done
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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. |
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4
Done
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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. |
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5
Done
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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. |
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6
Done
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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. |
|
7
Done
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Season With Salt and Pepper. Serve Immediately. |
