Signing you in…

Sour Cream Poached Eggs

Sour Cream Poached Eggs prepared dish

Sour cream poached eggs are a delightful twist on the classic poached egg, providing a creamy and tangy flavor. This dish is perfect for brunch or a light dinner, served over toasted bread or alongside fresh greens. Enjoy the rich taste and velvety texture that sour cream adds to the perfectly poached eggs!

This recipe is american style, breakfast, scaled for 4 servings, with 10 min prep and 10 min cook.

Prep: 10 min · Cook: 10 min · Total: 20 min · Serves: 4

Quick cooking notes

  • Core ingredients include black pepper, chives, vinegar, water.
  • Follow all 6 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 1 tsp black pepper
  • 2 tbsp chives (chopped)
  • 2 tbsp vinegar
  • 4 cups water
  • 1 cup sour cream
  • 1 tsp salt
  • 8 large eggs

Instructions

  1. In a large saucepan, bring the water and vinegar to a gentle simmer over medium heat.
  2. Crack each egg into a small bowl, then gently slide them into the simmering water one at a time.
  3. Cook the eggs for about 3-4 minutes, or until the whites are set but the yolks remain runny.
  4. While the eggs are poaching, mix the sour cream with salt and black pepper in a small bowl.
  5. Once the eggs are cooked, use a slotted spoon to remove them from the water and drain any excess liquid.
  6. Serve the poached eggs on a plate, topped with a dollop of the seasoned sour cream and a sprinkle of chopped chives.

Nutrition (per serving)

  • Calories: 210
  • Protein: 13 g
  • Fat: 15 g
  • Carbohydrates: 3 g
  • Sugar: 1 g
  • Sodium: 300 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

Related recipes by cuisine or ingredients