Eggs fried in brown butter with crispy bread
When the shelf holds only eggs, they become the meal. Brown butter makes their yolks glossy and worth lingering over, and toasted bread soaks up what's left. This is what a tired cook makes when the cupboard is nearly bare.
About 420 calories a serving, 14 g protein, 16 g carbohydrate, 34 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 2 thick slices good bread
From your shelf
- 4 pasture-raised whole liquid eggs
Staples
- 4 tablespoons butter
- to taste salt
- to taste pepper
- Heat a medium skillet over medium-high heat. Slice 2 thick slices of bread and toast them in a dry pan or toaster until the surface crisps and browns; set aside.
- Add 4 tablespoons butter to the skillet and let it melt, swirling often until the milk solids turn deep golden brown and smell nutty, about 3 minutes. Watch it carefully so it does not burn.
- Crack 4 eggs directly into the brown butter, spacing them so they do not touch. Reduce heat to medium and cook until the whites set and the yolk edges begin to firm but the center stays soft, about 3 minutes.
- Slide 2 eggs onto each plate alongside the toasted bread. Spoon the brown butter over the yolks. Season with salt and pepper and eat at once.
Note Swap butter for olive oil if needed, though butter's nuttiness suits this simplicity better. Eggs do not keep; eat this meal now. Serve with greens on the side, or tear the toast into the butter and yolk for a luxurious sop.
On the label
WHOLE EGGS, CITRIC ACID (TO MAINTAIN FRESHNESS)
Vital Farms, eggs & egg substitutes, serving 50 GRM, package 16 oz/1 lbs/454 g. Ingredients as printed on the label.
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Cooks as eggs. Half of it left? Use up the eggs.