Description
A delightful and quick recipe for toast topped with nutty brown butter, creamy eggs, and fresh herbs.
Ingredients
- Sourdough Bread
- Large Eggs
- Unsalted Butter
- Fresh Herbs (Chives or Parsley)
- Cremini or Shiitake Mushrooms (optional)
- Salt
- Pepper
Instructions
- Start with the butter: In a skillet over medium heat, add a generous tablespoon of unsalted butter. Allow it to melt and swirl until it turns nutty brown.
- Toast the bread: While the butter is browning, toast your sourdough to your desired crispiness.
- Crack the eggs: Once the butter is beautifully browned, crack the eggs into the skillet, season with salt and pepper, and cook until the whites are set but the yolks remain runny.
- Add the mushrooms (if using): When you’ve cracked the eggs, add mushrooms to the skillet.
- Place the toast: Top the toast with the runny eggs, sprinkle on herbs, and finish with a dash of salt.
- Serve immediately: Enjoy the dish fresh and warm.
Notes
Use a non-stick skillet for best results and keep an eye on the butter to avoid burning.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Brunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 370mg
Keywords: sourdough, egg toast, brunch, quick recipe, brown butter