Oeufs Au Beurre Noir - Eggs With Black Butter |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 1 |
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An elegant way with eggs from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
2 eggs |
1 tablespoon wine vinegar |
1 tablespoon butter |
1 teaspoon parsley, chopped |
Directions:
1. Poach the eggs in water to which a little vinegar has been added.
2. Remove while still soft and place in a dish in warm oven.
3. Boil the wine vinegar until it is 1/2 of its original quantity; pour over eggs.
4. Simmer butter a few minutes in the pan; add parsley and salt and cook until both butter and parsley are browned.
5. Pour over eggs and serve at once.
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