Eggs and Black Butter
A classic Anglo-Indian breakfast or light supper dish featuring fried eggs served with a rich, nutty 'Beurre Noir' (Black Butter) sauce. The sharp vinegar in the sauce cuts through the richness of the eggs and butter.
Ingredients
- 4 whole Large eggs (Fresh)
- 1 tbsp Butter (for frying eggs) (Or oil/ghee if preferred)
- 4 tbsp Unsalted butter (for sauce) (Cold, cut into cubes)
- 1 tbsp White wine vinegar or Tarragon vinegar (Essential for the 'Black Butter' acid component)
- 1 pinch Salt (To taste)
- 1 pinch Black pepper (Freshly ground)
- 1 tsp Fresh parsley (Finely chopped (optional garnish))
Instructions
- 1Heat 1 tablespoon of butter in a frying pan over medium heat. Crack the eggs into the pan, being careful not to break the yolks. Fry until the whites are set but the yolks remain runny (sunny-side up), or cook to your preference.
- 2Carefully transfer the fried eggs to a warmed serving dish. Keep them warm while you prepare the sauce immediately.
- 3Wipe out the pan or use a small saucepan. Add the 4 tablespoons of butter and melt over medium heat. Continue cooking, swirling the pan occasionally, until the butter stops foaming and the milk solids turn a nutty dark brown (hazelnut color). Do not let it burn black.
- 4Remove the pan from the heat. Carefully add the vinegar (stand back as it will sputter vigorously). Stir in the salt and pepper.
- 5Pour the hot black butter sauce around the base of the eggs (not directly over the yolks, to preserve their appearance). Garnish with chopped parsley if desired and serve immediately.