Prep 2 mins
Cook 10 mins
This sauce is wonderful on poached eggs or white fish.
- Have your cooked eggs or fish ready on a heated dish, and have the vinegar at hand in a cruet or bottle with sprinkle-top.
- Melt the butter in a small frying pan and let it darken to a nut-brown colour.
- Immediately take the pan off the heat and dash in the vinegar.
- Season it with a little salt and pepper and pour it sizzling hot over the eggs.
It's incredibly simple to make but sometimes simple is what you need. Tried this on some poached eggs and it hit the spot perfectly.