Breakfast
Eggs Beatrice from The Joy of Cooking
5 Tablespoons butter, divided
4 large tomato slices, 1/4- to 1/2-inch thick
4 english muffin halves, toasted
4 eggs
salt and pepper
1 Tablespoon minced shallots or scallions
3 Tablespoons red wine vinegar
2 Tablespoons chipped mixed fresh herbs (parsley, tarragon, chives, etc)
Heat 2 Tbsp butter (I used olive oil) in a large skillet over medium heat. Add tomato slices and cook until heated through. Remove tomatoes from skillet and place 1 slice on each english muffin half. Give the pan a quick wipe with a paper towel and add 1 Tbsp butter. When the butter is foaming break the eggs into the skillet. Season with salt and pepper. Cover and cook until the whites are completely set and the yolks are just barely beginning to thicken around the edges, 4 to 6 minutes. Remove eggs from pan and place atop the tomatoes. Increase the heat to high and add to the skillet 2 Tbsp butter (I did stick with butter for this step), shallots or scallions, and vinegar. Boil the mixture until slightly reduced, stir in herbs. Pour sauce over eggs and serve immediately.
Makes 4.
Kate watched me make this for myself before she left for school this morning and kept saying "That smells SO good!" She had a taste before running out the door and gave it a thumbs up for tastiness. Maybe there's hope for her yet!
5 Tablespoons butter, divided
4 large tomato slices, 1/4- to 1/2-inch thick
4 english muffin halves, toasted
4 eggs
salt and pepper
1 Tablespoon minced shallots or scallions
3 Tablespoons red wine vinegar
2 Tablespoons chipped mixed fresh herbs (parsley, tarragon, chives, etc)
Heat 2 Tbsp butter (I used olive oil) in a large skillet over medium heat. Add tomato slices and cook until heated through. Remove tomatoes from skillet and place 1 slice on each english muffin half. Give the pan a quick wipe with a paper towel and add 1 Tbsp butter. When the butter is foaming break the eggs into the skillet. Season with salt and pepper. Cover and cook until the whites are completely set and the yolks are just barely beginning to thicken around the edges, 4 to 6 minutes. Remove eggs from pan and place atop the tomatoes. Increase the heat to high and add to the skillet 2 Tbsp butter (I did stick with butter for this step), shallots or scallions, and vinegar. Boil the mixture until slightly reduced, stir in herbs. Pour sauce over eggs and serve immediately.
Makes 4.
Kate watched me make this for myself before she left for school this morning and kept saying "That smells SO good!" She had a taste before running out the door and gave it a thumbs up for tastiness. Maybe there's hope for her yet!
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