Poached Eggs with Cucumber and Coriander Sauce

Poached Eggs with Cucumber and Coriander Sauce

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This recipe for poached eggs with a cucumber and coriander sauce is an unusual but delicious way to beat the post-holiday blues.
Servings: 4
Calories: 399


  • 2 oz butter or margarine
  • 8 oz cucumber peeled and finely chopped
  • 2 tbsp plain flour
  • 2 tsp ground coriander
  • 1/2 pint milk
  • salt and freshly ground pepper
  • 2 lb potatoes peeled
  • 4 eggs


  • Melt 1 oz of the butter in a pan and gently fry the cucumber until beginning to soften. Stir in the flour and coriander. Cook for 1 minute. Remove from the heat and gradually stir in the milk. Return to the heat and bring to the boil. Simmer for 3 minutes and season.
  • Grease a flameproof dish. Cook the potatoes in a pan of boiling salted water. Drain well and mash with the remaining butter. Season and spoon round the edge of the dish. Brown under the grill.
  • Meanwhile, bring a pan of water to the boil and softly poach the eggs. Drain and slip into the centre of the potato. Spoon over the cucumber sauce and serve at once.
Calories: 399 kcal
Carbohydrates: 47 g
Protein: 13 g
Fat: 18g
Saturated Fat: 10 g
Trans Fat: 1 g
Cholesterol: 200 mg
Sodium: 204 mg
Potassium: 1191 mg
Fiber: 6 g
Sugar: 6 g
Vitamin A: 733 IU
Vitamin C: 47 mg
Calcium: 138 mg
Iron: 3 mg
Ingredients Egg
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