Mustard and White Wine Sauce for a Poached Egg Recipe

Quick and Easy Mustard and White Wine Sauce for a Poached Egg

Recipe by Jackie Cameron

In the Hartford House kitchen, I impress upon all that an order should take as long as the eggs take to cook. A good few hours are spent preparing for this important meal and I believe an aspiring chef should spend his / her first month on the breakfast shift because it teaches precision, speed and the importance of maintaining a high standard. No one wants a badly fried egg first thing in the morning.

Slow-cooked, creamy, chive-flavoured scrambled egg is top of my breakfast list. This is best served with a smoked salmon rosette. A classically-poached soft egg with tart mustard velvety sauce and wilted baby spinach comes a close second.

Yields: about 110ml

Ingredients:

125 ml White Wine

10 ml Wholegrain Mustard Sauce

125 ml Cream

Method:

1) Reduce wine by half, add mustard and then cream and slowly reduce until desired consistency.

Please post your comments and any food-related questions below.

I look forward to hearing from you.

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713