Post by Alison Hein.
Brown butter is a delicious and decadent way to dress up a dish. I love it on top of butternut squash ravioli, with some toasted fresh sage tossed in. And one of my very favorite dishes growing up was, believe it or not, cauliflower. My mother would cook the cauliflower, then melt up a big wad of butter and keep it on the heat until it turned a rich, bubbling brown. The final step was to add plain breadcrumbs, and stir them around until they reached the same lovely brown color, and the deep, nutty flavor of the butter. Then she spooned the breadcrumbs over the cauliflower to make a superb side dish.
Well, how about applying that same principle to eggs? It’s best to cook them simply – boiled, poached, or baked – and then let the nut-brown butter add all the depth and flavor. In this recipe, a drop of butter and dash of breadcrumbs has been added to the bottom of the baking dish for a heartier feel.
I recently learned that adding vinegar while heating the butter helps it to brown deeply and evenly. No need to butter your toast rounds – simply dip them right through the buttery layer deep into the heart of the eggs for a delicious and decadent breakfast in bed.
3 tablespoons butter
2 tablespoons breadcrumbs
Salt and pepper, to taste
1 teaspoon cider vinegar
4 slices of sourdough bread
1 teaspoon fresh curly parsley, chopped
Preheat oven to 350°. Melt one tablespoon of butter and pour equal amounts into two small ramekins. Pour an even layer of breadcrumbs on top of melted butter in each ramekin. In a separate small bowl, carefully break eggs one at a time. Make sure the yolks are intact, then pour the eggs one by one into the ramekins, two eggs in each. Season with salt and pepper.
Place ramekins in a baking dish which has been filled with about 1 inch of warm water. Place baking dish in oven, and bake about 20 to 25 minutes until egg whites are firm.
Toward the end of baking, cut the sourdough bread into four rounds and toast until golden brown. Melt the remaining butter in a small pan over medium heat. Continue to cook for a minute or two until the butter starts to bubble. Stir in vinegar and continue to cook for another minute or so.
Pour brown butter equally over each of the two baked egg ramekins, and top each with half of the chopped parsley. Serve hot with toast rounds.
Makes 2 servings.