Oeufs Au Beurre Noir - Eggs With Black Butter

An elegant way with eggs from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 10 mins
• Serves: 1

Ingredients

• 2  eggs
• 1  tablespoon wine vinegar
• 1  tablespoon butter
• 1  teaspoon parsley, chopped

Directions

1. Poach the eggs in water to which a little vinegar has been added.
2. Remove while still soft and place in a dish in warm oven.
3. Boil the wine vinegar until it is 1/2 of its original quantity; pour over eggs.
4. Simmer butter a few minutes in the pan; add parsley and salt and cook until both butter and parsley are browned.
5. Pour over eggs and serve at once.