Eggs au Beurre Noir

Ingredients

• Butter
• Salt
• Pepper
• 4 eggs
• 1 teaspoon vinegar

Steps

1. Put one tablespoon butter in a hot chafing-dish; when melted, slip in carefully four eggs, one at a time. Sprinkle with salt and pepper, and cook until whites are firm. Remove to a hot platter, care being taken not to break yolks. In same dish brown two tablespoons butter, add vinegar, and pour over eggs.

More recipes with butter, eggs or vinegar

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.