RECIPE: REC: Eggs with Brown Butter. Thanks, GayR and Music City Missy for introducing me to Lee Bailey

RECIPE:
J

joe

Well-known member
This is the first recipe I've tried from "The Way I Cook." It's a simple variation on fried eggs and it made a really nice breakfast. I think it would be good with a salad for lunch or supper.

EGGS IN BROWN BUTTER

6 Tbs. (3/4 stick) butter

4-1/2 tsp. cider vinegar

6 large eggs

Snipped fresh chives

Salt and pepper to taste

Brown half the butter in a small pan and add vinegar, which will almost boil away. Set aside to keep warm

Fry the eggs in the remaining butter, in two batches, and put one on each warm plate. Pour the browned butter over the eggs and top with chives. Season with salt and pepper.

Serves 6 (You may wish to double the recipe to serve 2 eggs each.)

VARIATION: Bake eggs in individual ramekins. After they are cooked, pour the brown butter with vinegar over them and sprinkle with the chives.

 
Joe, You are very welcome. Wait until you try other recipes to really appreciate him.

 
Use this for a salad....

I love to make this and put over Romaine especially Romaine that has been grilled. I keep the eggs about sunny side up (whites just barely cooked) and place over the Romaine then pour the butter/vinegar over. Then when you cut up the egg and toss, it's sort of like the old fashioned Caesar salad they used to make at your table with a raw egg. Play with the viinegars too - tarragon works very nicely with this.

Joe - I actually can't remember all the recipes I have used from his books over the years because I've been making them so long but I know the lemon horseradish sauce that goes on the brisket is something you will like. His cornbread and cornbread dressing are good. THere are several cakes that are good if I can remember which is which. Banana one for sure.

 
What a great idea! I've loved looking through the book so far and I know I will enjoy using it.

I'm thinking poached eggs, like a Salade Frisee, but with the browned butter instead of vinaigrette. Bacon, anyone?

 
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