Poached Eggs with Mushrooms in Dill Sauce and Potatoes

Prepare the ingredients. Prepare all the ingredients and lay them out on the work surface - we will start cooking from them in a moment 🥔🥚✨

Boil the potatoes. Put the potatoes in salted water and boil over medium heat for about 20 minutes until tender

Finely chop the onion. Finely chop the onion

Saute the onion. Heat the oil in a pan, add the onion, and saute over medium heat for about 3 minutes, until translucent

Add the bouillon, cream, and water, and cook. Add the cream, the bouillon dissolved in water (or use stock), and cook over medium heat for about 15 minutes, until the sauce thickens; optionally add a piece of butter to mellow it

Chop the dill. Finely chop the dill, including the stems

Add the buttermilk and dill to the sauce. Once the sauce is ready, turn off the stove and stir in the buttermilk and chopped dill, warm it gently, but do not boil it anymore (otherwise the sauce could curdle and the dill could lose its color); if you are cooking more portions, divide the sauce before adding the dill

Prepare the poached egg. Put the egg into water with a little vinegar and poach it over low heat for about 3 minutes

Remove the egg. Carefully remove the egg and keep its shape

Slice the mushrooms. Slice the button mushrooms into thicker slices

Saute the mushrooms. Heat the oil in a pan and saute the mushrooms over medium heat for about 4-5 minutes until golden brown

Serve. Serve with boiled potatoes (whole or halved), the poached egg, and the sauteed mushrooms 🍽️✨