What are some creative ideas for sauces for poached eggs?

Answer 1

make a cream sauce and to this add 1 tbsp of chopped parsley and a small can of tiny shrimp...and dash of hot sauce. and 1 tsp creole seasoning....garnish with lemon........serve on split crossiant

Answer 2

OK so simple, so easy.....tastes so good!!! Really it is the package of Bernaise sauce that you purchase at the grocer!!! I believe it may even be made by Knorr? Not kidding. It has a great flavor and so simple. I think you mix it with a cup of milk and some butter. I will cheat and do this on Sundays when I make poached eggs for my husband. Of course real hollindase sauce is great, peppercorn sauce....the list goes on but it is easy and almost fool proof unlike making some sauces from scratch!

Answer 3

Some nice sauce ideas for your eggs on this site.

Answer 4

Garlic Cream Sauce
Yield: 1 Cup

Ingredients
3 oz cream cheese, cubed
2 cloves garlic, finely chopped
1 tbsp chopped fresh chives
1 tbsp butter
1/3 cup milk

Cooking Instructions
Melt butter in 10-inch skillet over medium heat. Cook garlic in butter about 2 minutes, stirring occasionally, until softened, reduce heat to low.

Stir cream cheese and milk into garlic mixture. Cook about 1 minute, stirring constantly, until smooth and hot. Stir in chives.
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Herb Shallot Sauce
Serving Size : 2-1/2 Cups

1 Tbsp Unsalted Butter
1/2 Cup Shallots, minced
2 Cups Beef Broth
1 Tsp Dried Thyme, crushed
1 Tbsp Arrowroot
2 Tbsp Cold water
2 Tbsp Fresh Parsley, chopped

Melt butter in a sauce pan over medium heat. Add shallots and cook until softened. Add stock and thyme and simmer 15 minutes.

In a bowl combine arrowroot with the 2 tablespoons cold water. Add arrowroot mixture to stock in a slow steady stream, and simmer until thickened. Strain sauce and stir in parsley.
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Hollandaise Sauce
Serves 6 (4 Tbsp per serving)

1 Cup Hellmann’s Real Mayonnaise
1/2 Cup Eggbeaters
2 Tbsp Lemon Juice
1/2 Tsp Mustard Powder
1/4 Tsp Salt

Instructions:
In small saucepan with wire whisk beat all ingredients until smooth. Stirring constantly , cook over medium-low heat until thick (do not boil).

Serve over eggs, vegetables or fish.
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Lemon Aioli
Serving Size : 1 Cup

1/2 Cup Mayonnaise
2 Tbsp Lemon juice
1 Tsp Lemon Zest, chopped
1 Tsp Dijon mustard
1 Tsp Garlic, chopped
1/2 Tsp Salt
1/4 Tsp Freshly Ground Black Pepper
1 dash Tabasco Sauce
1/4 Cup Olive oil

Place all ingredients except the olive oil in the work bowl of the food processor. Process until smooth. While the machine is running, slowly add the oil, until all is incorporated. Add Tabasco, salt, and pepper.

Answer 5

pesto sauce
hollandaise sauce
bechamel sauce
sausage gravy
mushroom ragu
spicy tomato sauce
green chili sauce