OEUFS AU BEURRE NOIR - EGGS WITH BLACK BUTTER
An elegant way with eggs from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Poach the eggs in water to which a little vinegar has been added.
- Remove while still soft and place in a dish in warm oven.
- Boil the wine vinegar until it is 1/2 of its original quantity; pour over eggs.
- Simmer butter a few minutes in the pan; add parsley and salt and cook until both butter and parsley are browned.
- Pour over eggs and serve at once.
Nutrition Facts : Calories 249.3, Fat 21.5, SaturatedFat 10.4, Cholesterol 453.5, Sodium 222.5, Carbohydrate 0.9, Sugar 0.8, Protein 12.7
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Morgan Legg
[email protected]5/5 stars! This recipe is a keeper.
Ahmed Wael
[email protected]Black butter sauce is amazing! I can't wait to try this recipe.
Shah Chandio
[email protected]I love the simplicity of this dish. It's so easy to make, and it always turns out delicious. I usually serve it with a side of toast or fruit.
Kailash Parbat
[email protected]This is the best eggs recipe I've ever tried! The black butter sauce is so flavorful and rich, and it pairs perfectly with the eggs. I will definitely be making this again and again.