Poached Eggs w/ Dill Sauce

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

Ingredients

Dill Sauce

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

Poached Eggs

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

Instructions

  • In a saucepan, bring the heavy cream to a simmer over medium-low heat. Let it simmer until the cream reduces to a thick and smooth consistency. Season with salt and pepper to taste. Once thickened, remove from heat and stir in the dill. Cover with a lid to keep warm.
  • In the meantime, fill a sauté pan or small pot up to halfway with water. Bring the water to a low simmer.
  • Whisk vinegar into the water.
  • Crack the eggs into a bowl. Gently place the eggs into the water. (You can poach multiple eggs at once, but be careful not to over-crowd the pan.)
  • Cook the eggs in the water for 3 to 4 minutes, until the whites of the eggs have become firm. 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. Serve with chicken sausage, poached eggs, and spoon dill sauce over the top. Serve with grapes.

Video

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
 
 

Dill Sauce

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

Poached Eggs

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

Instructions
 

  • In a saucepan, bring the heavy cream to a simmer over medium-low heat. Let it simmer until the cream reduces to a thick and smooth consistency. Season with salt and pepper to taste. Once thickened, remove from heat and stir in the dill. Cover with a lid to keep warm.
  • In the meantime, fill a sauté pan or small pot up to halfway with water. Bring the water to a low simmer.
  • Whisk vinegar into the water.
  • Crack the eggs into a bowl. Gently place the eggs into the water. (You can poach multiple eggs at once, but be careful not to over-crowd the pan.)
  • Cook the eggs in the water for 3 to 4 minutes, until the whites of the eggs have become firm. 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. Serve with chicken sausage, poached eggs, and spoon dill sauce over the top. Serve with grapes.

Video

Nutrition

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