John Kernick
Active Time
N/A
Total Time
15 MIN
Yield
Serves : 2

Sour cream adds milky richness to both Dijon and whole-grain mustards with a splash of lemon juice for brightness. This simple, creamy sauce pairs with lightly bitter greens and rich, runny egg yolks for a beautiful breakfast. Try leftover sauce on baked salmon.

How to Make It

Step 1    

Whisk together sour cream, whole-grain mustard, Dijon mustard, and 1 teaspoon lemon juice in a small bowl. Spread mixture evenly on one side of toast slices. Toss together mustard greens and remaining 1 teaspoon lemon juice in a separate bowl; season to taste with salt and pepper. Mound greens evenly on toasts.

Step 2    

Heat oil in a large nonstick skillet over medium. Crack eggs into skillet, spacing at least 1 inch apart; cook until whites just start to change color, about 30 seconds. Add 1/3 cup hot water to skillet; cook, basting eggs with water, until whites are just set and yolks are still runny, about 2 minutes. Place 1 egg on each prepared toast. Season with salt and pepper to taste. Serve immediately.

Notes

Creamed mustard can be made and stored in an airtight container in refrigerator up to 5 days ahead.

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