Recipes Bread + Dough Basted Egg Tartines with Creamed Mustard 5.0 (1) 1 Review 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. By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on February 1, 2020 Print Rate It Share Share Tweet Pin Email Photo: John Kernick Total Time: 15 mins Yield: 2 Ingredients 2 tablespoons sour cream 1 1/2 tablespoons whole-grain mustard 1 teaspoon Dijon mustard 2 teaspoons fresh lemon juice, divided 2 (1/3-inch-thick) rustic bread slices, toasted 1 cup fresh baby mustard greens Kosher salt, to taste Black pepper, to taste 1 tablespoon extra-virgin olive oil 2 large eggs 1/3 cup hot water Directions 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. 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. Rate it Print