Butter-Basted Eggs

Name: Butter-Basted Eggs
Prep time: PT0D0H0M
Cook time: PT0D0H10M
Total time: PT0D0H10M
Yield: 1
Ingredients: 2 Tbsp. unsalted butter; 2 large eggs; 1 tsp. fresh lemon juice; Sea salt and freshly ground black pepper; Finely chopped chives, for serving

For a simple yet decadent breakfast, fry your eggs in butter, then drizzle with a brown butter sauce.

Serves
1
Time
10 minutes

PHOTO: MATT TAYLOR-GROSS • FOOD STYLING: JESSIE YUCHEN

By SAVEUR Editors

Updated on June 8, 2024

Basting eggs with hot melted butter promises a perfect sunny-side-up presentation. Once the whites are set and the yolks are still perfectly runny, brown the butter left in the pan until it's deliciously nutty, then add a touch of lemon juice and drizzle the resulting sauce over the eggs. Serve these with toast or cheesy grits. This recipe was adapted from Janice Cole’s Chicken and Egg: A Memoir of Suburban Homesteading with 125 Recipes.

Ingredients

2 Tbsp. unsalted butter
2 large eggs
1 tsp. fresh lemon juice
Sea salt and freshly ground black pepper
Finely chopped chives, for serving

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Instructions

Step 1

In a large nonstick skillet over medium heat, melt the butter until foamy. Crack the eggs into the skillet, turn the heat to medium-low, and cook, spooning the melted butter over the top of the eggs, until the whites are just set, about 3 minutes. Using a spatula, transfer the eggs to a plate.

Step 2

Continue cooking the butter in the skillet until it’s just beginning to brown, about 2 more minutes. Add the lemon juice, swirling to combine, then drizzle the lemon-butter mixture over the eggs. Season to taste with salt and black pepper, top with chives, and serve immediately.

In a large nonstick skillet over medium heat, melt the butter until foamy. Crack the eggs into the skillet, turn the heat to medium-low, and cook, spooning the melted butter over the top of the eggs, until the whites are just set, about 3 minutes. Using a spatula, transfer the eggs to a plate.
Continue cooking the butter in the skillet until it’s just beginning to brown, about 2 more minutes. Add the lemon juice, swirling to combine, then drizzle the lemon-butter mixture over the eggs. Season to taste with salt and black pepper, top with chives, and serve immediately.