Jaja w sosie chrzanowym – A Milk Bar Classic from a Polish Childhood
Eggs in horseradish sauce are one of those meals, that you don’t really learn how to cook — you just remember them. A very ordinary one, served countless times in Polish homes and milk bars, especially on Fridays, when meat was simply not part of the plan. Two eggs per person, cut in half, covered generously with a pale, creamy sauce that had just enough sharpness to wake you up, and finished with dill — always dill. On the side, mashed potatoes made only with water, because that was how they were done, and nobody questioned it.
This was food from a time when simplicity wasn’t a choice but a necessity. From the PRL years, from milk bars where the menu rarely changed and the plates looked the same everywhere, yet somehow tasted comforting no matter where you were. It wasn’t a dish meant to impress anyone. It was meant to fill you up, keep you warm, and get you through the day.
And maybe that’s why it stays with you. Because even now, when you make it at home, it still feels like sitting at a small kitchen table, waiting for the plate to be pushed in front of you, knowing exactly what it will look like — and being glad about it.
Ingredients (Serves 2)
Eggs
- 4 eggs (2 per person)
Horseradish Sauce
- 2 tbsp clarified butter
- 2 tbsp all-purpose flour
- 1 cup vegetable broth
- 1 cup heavy cream (sweet cream)
- 2–3 tbsp grated horseradish
(from a jar is perfectly fine — just make sure it’s good quality) - Salt & pepper to taste
To Finish
- A very generous amount of fresh dill
To Serve
- Mashed potatoes (boiled, mashed with water only — no milk, no butter)
Here is a short video on how I make Eggs in Horseradish Sauce:
Instructions
- Boil the eggs
Hard-boil the eggs, peel them, and cut in halves. Set aside. - Make the roux
In a saucepan, melt the clarified butter.
Add the flour and cook gently, stirring constantly, until smooth. - Build the sauce
Slowly pour in the vegetable broth, whisking to avoid lumps.
Once thickened, add the cream in the same amount as the broth. Stir until silky. - Add the horseradish
Stir in grated horseradish — start with two tablespoons and adjust to taste.
The sauce should be creamy with a gentle bite, not aggressive. Season with salt and pepper. - Finish with dill
Add chopped fresh dill. And then add more:)
How to Serve
On the plate:
- A scoop of mashed potatoes
- Eggs arranged neatly on top
- Plenty of horseradish sauce
- Even more dill
Optionally: another spoon of sauce.
If you liked my posts and tried my recipes, you can consider buying me a coffee. Or rather I should say: you can buy me a flour for Pierogi, cabbage for Gołąbki and beets for Barszcz:) This would help me to cook more and publish more delicious recipes for You. www.buymeacoffee.com/cookinpolish.
Comment on the post if you have questions, other ideas on the recipe or just enjoyed reading. I would be happy to see your thoughts on my posts! have you tried Polish Eggs in Horseradish Sauce before?
