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poached eggs and dijon sauce
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5 from 9 votes

Perfectly Poached Eggs with Dijon Sauce

These Perfectly Poached Eggs with Dijon Sauce are easy and delicious.  Plus- you'll learn how to poach eggs without vinegar, swirling the egg, or using kitchen gadgets!
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Breakfast
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 2 people
Calories: 152kcal


  • 4 eggs
  • ┬╝ cup plain yogurt
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon juice
  • pinch salt, pepper
  • green onion, diced


  • Bring about 3" water to boil in a saucepan. Reduce heat to a simmer. Do NOT swirl the water before adding the egg.
  • Set a mesh sieve in sink or over a bowl, and crack 1 egg into sieve. Allow egg to drain for a few seconds, and then carefully pour egg into the water. Repeat for each egg. 
    Cooking Tip: Keep in mind that you are not separating the egg yolk from the egg white while straining.  When straining, simply watch for a portion of the egg white to slip through the sieve.  Once it stops straining, you can move on to the next step.
    Mesh Sieve Tip: If you're using s super-fine mesh sieve or a nylon sieve, the egg will take about 2-3 minutes to drain.  A standard mesh sieve will only take a few seconds.
  • Simmer eggs 3-5 minutes, depending on desired doneness. Remove eggs from water with a slotted spoon. Set eggs on a paper towel to get rid of excess water.
  • To prepare sauce, add all remaining ingredients into a small bowl and mix together.
  • Serve eggs hot with the sauce.



Calories: 152kcal | Carbohydrates: 3g | Protein: 12g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 331mg | Sodium: 370mg | Potassium: 168mg | Sugar: 2g | Vitamin A: 565IU | Vitamin C: 2.1mg | Calcium: 86mg | Iron: 1.7mg