Modern Egg Sauce
A simple and creamy egg sauce made with drawn butter and hard-boiled eggs, perfect for serving over vegetables, fish, or toast.
Ingredients
- 0.5 cup Unsalted Butter (For drawn butter)
- 1 teaspoon Lemon Juice (Optional, for flavor)
- 3 Large Eggs (Hard-boiled)
- 0.25 teaspoon Salt (To taste)
- 0.125 teaspoon Black Pepper (To taste)
Instructions
- 1Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let stand for 10 minutes. Drain the hot water and rinse with cold water until the eggs are cool enough to handle. Peel the eggs.
- 2Melt the butter in a small saucepan over low heat. Allow the butter to melt slowly without browning. Skim off any foam from the surface. This clarified butter is the drawn butter.
- 3Cut the hard-boiled eggs into one-fourth inch slices.
- 4Add the sliced eggs to the drawn butter. Gently stir to combine. Season with salt and pepper to taste. Add lemon juice if desired.