Eggs Poached in Sour Cream Sauce

Eggs Poached in Sour Cream Sauce

There’s a breakfast and lunch place across the street. They serve the general breakfast standards but with a Polish flair. I ordered a dish called “Eggs Krakow” which was described as “four eggs poached in a special sauce made from sour cream, butter, vinegar, sugar and topped with fresh scallion.” It was unusual and fun and I thought I’d make it for you all. I tried doing some research on the dish and got nothing. There are literally 2 recipes that pop up for “eggs poached in sour cream” where the eggs are in fact poached in the sour cream as opposed to poaching eggs then topping them with a sour cream sauce. (Admittedly, I did not look through all 1,100,000 search results for that term, but after about the 10th page I gave up. The results were mostly a list of all brunch menus in existence.)

Is this actually a Polish dish? Did the owners of the restaurant completely make it up? I did see some references to eggs poached in milk — maybe they took that idea and riffed on it? It sure seems like a dish that would originate in Poland or another eastern European country. Anyway, the description seemed straightforward enough, so I gave it a shot and here we are.

Sour Cream Sauce

Eggs Poached in Sour Cream Sauce

  • 1 tablespoon butter
  • 1 cup sour cream
  • ¼ cup water
  • 1 tablespoon white sugar
  • 1 tablespoon white vinegar
  • 4 eggs
  • 1 green onion, finely chopped
  1. Heat a small pot over medium-low heat. Melt the butter. Add the sour cream, water, sugar, and vinegar and whisk until smooth. Let come to a simmer, about 6 minutes.
  2. Meanwhile, crack the eggs, one at a time, into a fine-mesh strainer, then transfer to a bowl or measuring cup. Once the sauce is simmering, gently drop the eggs into the sauce, spacing them out so they are not touching. Cover and let cook for about 4 minutes for a runny yolk or about 6 minutes for a firm yolk. Plate the eggs and sprinkle the green onions over the top. Serve with toast.

Serves 2-4

Poaching Eggs in Sauce

Since the sauce is thick, it doesn’t simmer exactly the same way water does. You’ll see little tiny bubbles appear, especially around the edge of the pot. The sauce will also seem thinner as it heats up.

Poached Egg Broken Yolk

Cracking the eggs into a fine-mesh strainer first helps to get rid of little stringy bits of egg white. Since this sauce is already white, it’s probably less useful than it is with traditional poached eggs, but helpful nonetheless. I like to put the cracked eggs into a liquid measuring cup, since it has a pour spout. They do in fact pour out as separate individual eggs. However, if you’d like, you can skip all that and crack the eggs directly into the sauce.

Oh, and if you do happen to know anything about this dish or something similar, shoot me an email. I’d love to hear more about it.

This recipe is being shared in Allergy Free WednesdaysGluten Free Wednesdays, and Full Plate Thursday.

Looking for More Gluten-Free Vegetarian Recipes?

Take a look at my book, The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes.

A sampling of the recipes included:
  • Breakfasts: Cinnamon Quinoa Muffins, Yeasted Waffles, Gooey Butter Cake,
  • Sides: Patatas Bravas, Pea and New Potato Salad, Braised Celery,
  • Mains: Corn Waffle Sandwiches, Enchiladas with Green Sauce, Pesto Asparagus Galette, and
  • Desserts: Blueberry Mango Crisp, Baklava Rolls, Amaretto Cake.

You can see the full recipe list on the Amazon page.


  1. I love this idea, cause I love poached eggs! Thanks for sharing!!

  2. I know just the place you’re talking about. My father in law is from the springs and we used the eat at that café whenever we ventured out to Manitou. I’ve been trying to find a recipe for this egg dish forever!

  3. My grandmother was from Pennsylvania and of german desent. She poached eggs in a sour gravy made from milk, flour, vinegar, probably a little sugar, butter, and salt and pepper. A very basic cream sauce. No sour cream was in it. We ate it over mashed potatoes. It was one of my mothers favorite meals.

  4. Just looking for a recipe for sour eggs over mashed potatoes for my dad. He also is of German desent. I am definetly going to try making this for him. My mom would make it for him, but she passed away.

  5. Audrey Parrish says

    I am so glad to find this recipe! My great grandmother is from Denmark and she used to make “sour creamed eggs” as we called it. My grandmother made it for my dad, my dad made it for me, and now I make it for my kids. All we do is just simmer eggs in sour cream (which looks curdled and unappetizing but is absolutely delicious).

    I’m excited to try this recipe out. It looks like the more proper way of doing it so that you have a cream base that doesn’t curdle.

    I have recently been to Denmark visiting relatives. I asked them about “sour creamed eggs” they weren’t familiar with it. But they do cook with a lot of sour cream there. My grandmother always told me it was Danish.

  6. Vic Loomis says

    Thank you so much for posting this recipe. We would go to the Euro Cafe in Manitou Springs, CO
    every weekend. Sadly, they have been closed for some time now. The “Eggs Krakow” was a favorite of ours. I’ve been searching for this recipe for years!

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