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My friend and classmate, Amanda, was recently helping me come up with brunch ideas. She introduced me to brown butter fried eggs.

This is my rendition:

In a pan, melt butter over medium-high heat and cook until it starts to brown. Maintaining the same heat, add finely chopped shallots to the butter and cook until they turn golden brown. Crack eggs into the pan and cook until the whites have set and the yolks are still runny. (I find it best to fry the eggs for a minute or two so that the edges become crispy, then place a cover over the pan, which traps air and steams the whites.) Sprinkle S & P and parsley over the top and eat, guiltily, in your underwear.

Amanda, I love you. But I also hate you.

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One of my favorite veggies, Brussels sprouts are quirky, adorable, stinky and–gulp–healthy. They are surprisingly versatile, but for this preparation, I stuck to simple.

Steam the Brussels sprouts whole until tender. Saute over high heat in brown butter, adding thinly sliced garlic about halfway through. Once the garlic is golden brown and the outer leaves of the sprouts have blistered, season with S & P and be done with it.