Eggs Beatrice
From nikchick 17 years ago
- 18 minutes to make
- Serves 4
I found this recipe in the Joy of Cooking. I've seen Eggs Beatrice on the menu at restaurants but it's always been an Eggs Benedict variant and never like this. We especially like the sauce. Works fine with toast or on a bed of spinach.
Ingredients
- 5 Tablespoons butter, divided shopping list
- 4 large tomato slices, 1/4- to 1/2-inch thick shopping list
- 4 english muffin halves, toasted shopping list
- 4 eggs shopping list
- salt and pepper shopping list
- 1 Tablespoon minced shallots or scallions shopping list
- 3 Tablespoons red wine vinegar shopping list
- 2 Tablespoons chopped mixed fresh herbs (parsley, tarragon, chives, etc) shopping list
How to make it
- Heat 2 Tbsp butter (I used olive oil) in a large skillet over medium heat.
- Add tomato slices and cook until heated through. Remove tomatoes from skillet and place 1 slice on each English muffin half.
- Give the pan a quick wipe with a paper towel and add 1 Tbsp butter. When the butter is foaming break the eggs into the skillet. Season with salt and pepper. Cover and cook until the whites are completely set and the yolks are just barely beginning to thicken around the edges, 4 to 6 minutes.
- Remove eggs from pan and place atop the tomatoes. Increase the heat to high and add to the skillet 2 Tbsp butter (I did stick with butter for this step), shallots or scallions, and vinegar. Boil the mixture until slightly reduced, stir in herbs. Pour sauce over eggs and serve immediately.
People Who Like This Dish 3
- riverznnd Nashua, NH
- philbetron Warner Robins, GA
- nikchick Seattle, WA
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