Food Recipes Lunch Sandwiches & Wraps Basted Egg Tartines with Creamed Mustard 5.0 (1) 1 Review Sour cream adds milky richness to both Dijon and whole-grain mustards with a splash of lemon juice for brightness. This simple, creamy sauce pairs with lightly bitter greens and rich, runny egg yolks for a beautiful breakfast. Try leftover sauce on baked salmon. By Justin Chapple Justin Chapple Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on July 20, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: John Kernick Total Time: 15 mins Yield: 2 Ingredients 2 tablespoons sour cream 1 1/2 tablespoons whole-grain mustard 1 teaspoon Dijon mustard 2 teaspoons 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 tablespoon extra-virgin olive oil 2 large eggs 1/3 cup hot water Directions Whisk together sour cream, whole-grain mustard, Dijon mustard, and 1 teaspoon 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. 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, basting eggs with water, until whites are just set and yolks are still runny, about 2 minutes. Place 1 egg on each prepared toast. Season with salt and pepper to taste. Serve immediately. Notes Creamed mustard can be made and stored in an airtight container in refrigerator up to 5 days ahead. Originally appeared: February 2020 Rate It Print