Poached Eggs w/ Dill Sauce

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Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4 Servings
Calories: 404kcal

Ingredients

  • 2 Tbsp White vinegar
  • 8 Eggs
  • 6 oz Chicken sausage links sliced
  • 4 slices Multigrain bread toasted
  • 4 oz Grapes

Dill Sauce

  • 1/2 cup Heavy cream
  • 2 tsp Fresh dill chopped
US Customary - Metric

Instructions

  • For the dill sauce: In a saucepan, bring the heavy cream and dill to a simmer over medium-low heat. Let it simmer until the cream reduces to a thick, smooth consistency. Season with salt and pepper to taste. Once thick, remove from heat. Reheat if necessary.
  • Fill a sauté pan halfway with water. Bring the water to a simmer and then reduce the heat until there is no movement in the water and only small bubbles come to the surface.
  • Add vinegar to the water.
  • Crack the eggs into a bowl. Gently place the eggs into the water. (Poach multiple eggs at once being careful not to overcrowd the pan.)
  • Cook the eggs in the water for 3-4 minutes, depending on how soft you want your egg yolk. Remove the eggs with a slotted spoon.
  • While the eggs are cooking, brown the chicken sausage on both sides in a non-stick pan over medium heat.
  • Toast the bread. Spoon dill sauce over the eggs. Serve with chicken sausage and grapes.

Nutrition

Calories: 404kcal | Carbohydrates: 20g | Protein: 22g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 398mg | Sodium: 684mg | Potassium: 267mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1081IU | Vitamin C: 2mg | Calcium: 101mg | Iron: 3mg

Poached Eggs w/ Dill Sauce

No ratings yet
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 Servings
Calories 404 kcal

Ingredients
 
 

  • 2 Tbsp White vinegar
  • 8 Eggs
  • 6 oz Chicken sausage links sliced
  • 4 slices Multigrain bread toasted
  • 4 oz Grapes

Dill Sauce

  • 1/2 cup Heavy cream
  • 2 tsp Fresh dill chopped

Instructions
 

  • For the dill sauce: In a saucepan, bring the heavy cream and dill to a simmer over medium-low heat. Let it simmer until the cream reduces to a thick, smooth consistency. Season with salt and pepper to taste. Once thick, remove from heat. Reheat if necessary.
  • Fill a sauté pan halfway with water. Bring the water to a simmer and then reduce the heat until there is no movement in the water and only small bubbles come to the surface.
  • Add vinegar to the water.
  • Crack the eggs into a bowl. Gently place the eggs into the water. (Poach multiple eggs at once being careful not to overcrowd the pan.)
  • Cook the eggs in the water for 3-4 minutes, depending on how soft you want your egg yolk. Remove the eggs with a slotted spoon.
  • While the eggs are cooking, brown the chicken sausage on both sides in a non-stick pan over medium heat.
  • Toast the bread. Spoon dill sauce over the eggs. Serve with chicken sausage and grapes.

Nutrition

Calories: 404kcalCarbohydrates: 20gProtein: 22gFat: 26gSaturated Fat: 11gCholesterol: 398mgSodium: 684mgPotassium: 267mgFiber: 2gSugar: 7gVitamin A: 1081IUVitamin C: 2mgCalcium: 101mgIron: 3mg
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