Eggs with Brown Butter
From Luncheon, 1888
Serve warm.
Presented as published in 1888. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Luncheon (1888) by Thomas J. Murrey, page 15. The excerpt below is the record exactly as published.
Eggs with Brown Butter. — Break four eggs separated into a cup; brown two ounces of butter in a frying pan ; add the eggs gently to the butter, and with a spoon pour the butter 48 OYSTER-CRAB OMELET. over them; toast four slices of bread, placing them in the oven instead of before the fire ; sprinkle warm vinegar over the toast ; add the eggs to the toast ; on top of each sprinkle a little salt and nutmeg
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