At The Village Brew UK, we’re passionate about simple food that feels special. The kind of recipes you can share around a kitchen table, that make the morning feel a little slower and the evening feel a little warmer.
Eggs with Mustard Flavoured Cream Sauce is one of those timeless dishes. It takes humble ingredients—fresh eggs, a splash of cream, a spoonful of good mustard—and transforms them into something elegant yet hearty. Perfect for a leisurely brunch, a cosy lunch, or an easy supper, this recipe is proof that the simplest things can be the most satisfying.
At The Village Brew UK, we believe good food brings people together. Whether you're catching up with friends over a weekend brunch or treating yourself to a slow morning at home, the right dish can set the perfect tone for your day. That’s why we’re bringing you a crowd-pleasing recipe: Salmon Eggs with Creamy Sauce on Toast — a comforting yet refined plate with rich textures, deep flavour, and a café-style vibe.
Why You’ll Love This Dish
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Simple to prepare with everyday ingredients
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Velvety sauce with a lovely tang of mustard
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Beautifully versatile—serve it over toast, vegetables, or grains
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Ready in under 30 minutes, making it perfect for busy days or last-minute gatherings
This is the kind of meal that feels both comforting and refined—something you’d find in a country café, enjoyed with a pot of tea and good conversation.
Ingredients (Serves 2)
For the Eggs:
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4 large free-range eggs
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A splash of vinegar (for poaching)
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Sea salt and black pepper
For the Mustard Cream Sauce:
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1 tablespoon unsalted butter
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1 tablespoon plain flour
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200ml whole milk
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50ml double cream
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1 tablespoon Dijon mustard
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1 teaspoon wholegrain mustard (optional, for extra texture)
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A squeeze of lemon juice
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Salt and freshly cracked black pepper
To Serve:
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Fresh chives or flat-leaf parsley, finely chopped
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Toasted sourdough or rustic bread
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A sprinkle of smoked paprika (optional)
Method
1. Prepare the Sauce
This sauce comes together quickly, so get your ingredients ready first.
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In a small saucepan, melt the butter over medium heat.
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Stir in the flour and cook for about 1 minute to make a smooth roux.
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Gradually whisk in the milk until you have a smooth, lump-free mixture.
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Simmer for 3–4 minutes until it begins to thicken.
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Stir in the cream, Dijon mustard, and wholegrain mustard.
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Season with salt, pepper, and a squeeze of lemon juice to brighten the flavour.
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Keep warm over a very low heat while you prepare the eggs.
2. Poach the Eggs
If you prefer, you can soft-boil or fry the eggs—but poaching keeps this dish light and delicate.
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Fill a wide pan with water and bring to a gentle simmer.
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Add a splash of vinegar.
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Crack each egg into a small cup or ramekin.
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Stir the water to create a gentle whirlpool and slide the egg in.
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Poach for 3 minutes for a runny yolk or 4 minutes for a slightly firmer centre.
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Remove with a slotted spoon and drain on kitchen paper.
Village Tip: Use the freshest eggs possible—this helps the whites hold their shape beautifully.
3. Toast the Bread
While the eggs cook, toast thick slices of sourdough or rustic bread until golden. Lightly butter them if you wish.
4. Assemble
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Place your toast on warm plates.
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Carefully set two poached eggs on each slice.
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Spoon the mustard cream sauce generously over the top.
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Finish with chopped herbs, a crack of black pepper, and a little smoked paprika if you’d like.
Serve straight away while everything is warm and the yolks are perfectly soft.
How to Make It Your Own
One of the joys of this recipe is how adaptable it is. Here are some ideas to vary it:
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Add seasonal greens: Wilted spinach, steamed asparagus, or sautéed kale make wonderful bases.
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Swap the mustard: Use English mustard for extra heat or honey mustard for a touch of sweetness.
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Include smoked fish: A few slices of smoked salmon under the eggs pair beautifully with the sauce.
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Make it vegetarian: Serve over roasted mushrooms or grilled tomatoes.
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Add crunch: A scattering of toasted seeds or crispy pancetta gives extra texture.
What to Serve With It
This dish is rich yet balanced, so simple sides work best. Here are a few ideas:
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A fresh green salad with a light vinaigrette
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Steamed tenderstem broccoli or green beans
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New potatoes tossed in herb butter
Pair it with a pot of Village Brew artisan tea, fresh orange juice, or—if you’re making brunch— a glass of crisp sparkling wine.
Storage & Tips
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The sauce: You can make it ahead and keep it in the fridge for up to 2 days. Warm gently before serving—add a splash of milk if it thickens too much.
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The eggs: Always poach just before serving so they stay fresh and delicate.
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Leftovers: Use any extra sauce over roast chicken or steamed vegetables—it’s too good to waste.
Also we’re bringing you a beautifully simple and satisfying recipe: Peach-Flavoured Vodka You Can Make at Home.
Final Thoughts from The Village Brew
This recipe is proof that you don’t need fancy ingredients or complicated techniques to make something special. With just eggs, mustard, cream, and good bread, you can create a meal that feels wholesome, inviting, and full of flavour.
Eggs with Mustard Flavoured Cream Sauce is the perfect way to celebrate slower mornings, comforting suppers, or any time you want food that feels both everyday and just a little indulgent.
Gather your ingredients, put the kettle on, and enjoy the simple pleasure of cooking something wonderful.