Oeufs Au Beurre Noir - Eggs With Black Butter

Name: Oeufs Au Beurre Noir - Eggs With Black Butter
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 serving(s)
Ingredients: 2 eggs; 1 tablespoon wine vinegar; 1 tablespoon butter; 1 teaspoon parsley, chopped

Submitted by Molly53

"An elegant way with eggs from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

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photo by Marceld

Ready In:: 10mins
Ingredients:: 4
Serves:: 1

ingredients

2 eggs
1 tablespoon wine vinegar
1 tablespoon butter
1 teaspoon parsley, chopped

directions

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.