German Eggs in Mustard Cream Sauce

Step 1

Cut 5 ounces of medium waxy potatoes into 1/2-inch cubes — you want them uniform so they cook evenly. Place them in a small pot, cover with cold salted water, and bring to a boil over medium-high heat. Cook until just tender when pierced with a fork, about 8-10 minutes. You're looking for them to hold their shape but have no resistance at the center.

Step 2

While the potatoes cook, peel and finely dice half a medium yellow onion into 1/4-inch pieces — this small amount will perfume the sauce without overpowering it.

Step 3

In a small bowl, whisk together 3 tablespoons of whole grain German mustard, 0.5 cup of full-fat sour cream, and 0.5 cup of vegetable broth until completely smooth. Season with 0.5 teaspoon of sea salt and 0.25 teaspoon of freshly cracked black pepper. Set aside.

Step 4

Drain the cooked potatoes in a colander and set aside. Return the empty pot to medium heat and add 2 tablespoons of unsalted butter. Once melted and foaming, add the diced onion and sauté until softened and translucent, about 2-3 minutes. You should smell the onion's sweetness develop.

Step 5

Pour the mustard-sour cream mixture into the pot with the softened onion, stirring constantly to combine. Heat through over medium, stirring occasionally, until the sauce is steaming but not boiling — about 2 minutes. The sauce should smell pungent and rich.

Step 6

Gently add the drained potatoes to the sauce and stir to coat. Let them warm in the sauce for 1 minute, then carefully create 4 shallow wells in the potato mixture using the back of a spoon — these are where your eggs will nestle.

Step 7

Crack 4 large eggs directly into each well, one at a time. Reduce the heat to medium-low and cover the pot with a lid. Cook until the egg whites are set but the yolks remain soft and runny, about 4-5 minutes. Check at 4 minutes by gently tilting the pot — the whites should be opaque and firm, while the yolk should jiggle slightly when you gently shake the pot.

Step 8

Divide the potato and mustard sauce mixture between two shallow bowls, making sure each gets 2 eggs with some sauce. Spoon any extra sauce from the pot over the eggs. If using fresh dill, tear 1 tablespoon of leaves and scatter over the top. Serve immediately while the eggs are still warm and the yolks are runny — the runny yolk will create its own sauce when broken into the mustard cream.