Crostini with Spinach, Poached Egg, and Creamy Mustard Sauce


  • 1/4 cup reduced-fat sour cream
  • 1 tablespoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon finely chopped chives
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 2 teaspoons water
  • 4 (1/2-inch thick) slices crusty whole-grain bread, toasted (1.5 oz per slice)
  • 2 cups baby spinach
  • 1 teaspoon white vinegar
  • 4 large eggs


1. Stir together sour cream and next 5 ingredients (through pepper) in a small bowl with water. Place 1 slice toast on each of 4 serving plates and top each with spinach.

2. In a large saucepan, bring 2 inches of water to a simmer; add vinegar. Working one at a time, crack eggs into a cup and gently slip into water. Simmer 2-3 minutes. Using a slotted spoon, place a poached egg on top of spinach. Spoon about 1 TBSP sauce over each crostino before serving.

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