Eggs au Beurre Noir
A dish that gets its character from butter and vinegar.
contains dairycontains eggs
Ingredients
US
Metric
- Butter
- Salt
- Pepper
- 4 eggs
- 1 teaspoon vinegar
Make it lactose-friendly
- Butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Put one tablespoon butter in a hot chafing-dish; when melted, slip in carefully four eggs, one at a time. Sprinkle with salt and pepper, and cook until whites are firm. Remove to a hot platter, care being taken not to break yolks. In same dish brown two tablespoons butter, add vinegar, and pour over eggs.
Nutrition (estimated, per serving)
| Calories | 291 |
|---|---|
| Protein | 25.1 g |
| Fat | 19.0 g |
| Carbs | 2.3 g |
| Fiber | 0.0 g |
| Sodium | 285 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States