Food & Wine USA - (02)February 2020

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Basted Egg Tartines with

Creamed Mustard

TOTAL 15 MIN; SERVES 2

This open-face sandwich is an ideal break-

fast but also makes for a light, simple

lunch. The creamed mustard pairs with

lightly bitter greens and rich, runny egg

yolk; try leftover sauce on baked salmon.

2 Tbsp. sour cream

11 / 2 Tbsp. whole-grain mustard

1 tsp. Dijon mustard

2 tsp. 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 Tbsp. extra-virgin olive oil

2 large eggs

(^1) / 3 cup hot water

1. Whisk together sour cream, whole-
   grain mustard, Dijon mustard, and 1 tea-
   spoon 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.


2. 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, bast-
   ing eggs with water, until whites are just
   set and yolks are still runny, about 2 min-
   utes. Place 1 egg on each prepared toast.
   Season with salt and pepper to taste.
   Serve immediately.
   MAKE AHEAD Creamed mustard can be
   made and stored in an airtight container
   in refrigerator up to 5 days ahead.

FEBRUARY 2020

Basting eggs with

water while they

fry yields a tender

white that’s easy to

eat on an open-face

sandwich.

THERE ARE TWO TYPES OF PEOPLE IN THE WORLD: those who like

color on their eggs and those who don’t. I happen to be the latter.

Give me eggs—in all shapes and forms—but hand them over gently

cooked with little to no color at all. You see, too much color means

chewy, crisp eggs that can be tough and overcooked. After

spending years in the Food & Wine kitchen, I learned a little-

known secret to the most tender, best-ever eggs that involves the

simplest ingredient: water. Here, I’m sharing three techniques and

recipes that might just get you on my team. —JUSTIN CHAPPLE

Just Add Water New techniques

that will change the way you cook

eggs forever

MAD GENIUS TIPS