Poached eggs in vinegar and bay leaf sour cream sauce

Prepare the base for the bay leaf sauce: melt the butter in a small saucepan, add the fine wheat flour, and make a light roux over low heat for 1 minute. Add the bay leaves, then gradually pour in approx. 1.5 dl of lukewarm water and whisk until smooth and lump-free.

Stir the sour cream into the sauce: lower the heat, add the smooth sour cream, salt, freshly ground black pepper, and a pinch of sweet paprika. Simmer while stirring for 2-3 minutes until thick and velvety. Finally, season with 1 teaspoon (approx. 5 ml) of vinegar for a pleasantly tangy acidity, then keep the sauce warm over the lowest heat.

Prepare the poached eggs: bring water to a boil in a deep saucepan, then reduce the heat to a gentle simmer. Add the remaining 25 ml of vinegar to the water. Crack the eggs one by one into small bowls. Stir a whirlpool into the center of the water with a spoon and carefully slide the eggs in. Simmer gently for 3-3.5 minutes until the whites are set, but the yolks remain runny and creamy. Lift them out with a slotted spoon and drain on paper towels.