Poached Eggs With Cream Sauce And Spinach (France)

Poached Eggs With Cream Sauce And Spinach (France)

Yield: 4 servings

Paul Sletten
Rockford, IL

Ingredients and Directions


  1. Peel and quarter potatoes; boil until fork tender and drain.

  2. Add to bowl with stick of butter, salt and 1 cup heavy cream, whisk until smooth and lump free and set aside (keep warm).

  3. In a medium saucepot, add minced shallots, white wine and cook till reduced by half.

  4. Then add remaining 2 cups heavy cream and reduce by half again.

  5. Add mustard, dill and salt & pepper to taste and set aside.

  6. Bring water and vinegar to simmer and gently poach eggs. Remove eggs when cooked.

  7. Using poaching liquid, quickly cook spinach, drain and season with lemon juice, salt & pepper and 1 tbsp. butter.

  8. To assemble, divide potatoes among four plates, spoon poached eggs into center of each mound. Add cooked spinach around the potatoes and eggs and spoon sauce over eggs.


  • 2 russet potatoes
  • 1 stick + 1 tbsp. butter
  • Salt to taste
  • 3 cups heavy cream (divided into 1 & 2 cups)
  • 1 cup white wine
  • 1 tbsp. minced shallots
  • 1 tsp. whole grain mustard
  • ½ tsp. fresh dill
  • Salt to taste
  • Pepper to taste
  • 1 cup white vinegar
  • 2 quarts water
  • 8 oz. spinach
  • ¼ tsp. lemon juice

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.