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.
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
Instruction
- 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.
