Eufs frits au Beurre noir

Ingredients

• three to four eggs
• an ounce of butter
• a dessertspoonful of tarragon vinegar
• a good pinch of chopped parsley or chives

Method

1. 1

   Melt butter in a pan, break in eggs gently.

2. 2

   Prepare rounds of buttered toast.

3. 3

   Trim eggs into neat shapes, place on toast.

4. 4

   Heat remaining butter until dark nut-brown, add vinegar and herbs, reduce, and pour over eggs.

5. 5

   Serve hot.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 506. The excerpt below is the record exactly as published.

ufs frits au JBeuvre noir. — This is a simple but delightful breakfast dish ; the secret of success lies mainly in the correct preparation of the beurre noir, or black butter, as it is called in England. This, by the way, is a misnomer, as butter when cooked till black becomes unpleasant in paste. The above dish is made as follows : —Melt an ounce of butter in an earthenware fireproof pan (casserole) ; when hot break into it gently three to four eggs, have ready three to four rounds of buttered toast a little larger than the eggs, spread them with a little anchovy paste ; take up the eggs, one at a time, trim into a neat round shape, and place each on the provided toast, and dish up. Re-heat the butter remaining in the casserole, and let it get a dark nut-brown colour (not black), then add a dessertspoonful of tarragon vinegar and a good pinch of chopped parsley or chives

Cook this with the app: pantry check, scaling, and the assistant.