As usual I stole the idea for this from somewhere and cut out three-quarters of the steps. Now it’s my staple weekend brunch, for when I get up late and want something buttery.
Eggs in Oregano Brown Butter
1 slice white bread or half a hamburger bun*
4 T. butter
1 t. dried oregano
salt to taste
* I use Udi’s gluten-free; you can use regular bread but you may need to use half a slice, because it needs to fit into a 5- or 6-inch diameter mini baking dish.
Melt 1 T.-ish of the butter in a frying pan on medium or whatever temperature works best on your stove to cook eggs over easy. (Use method one on this page for cooking eggs over easy if you’ve never done it.)
As soon as the eggs go in the pan, toast your bread very lightly. You want it warm but still soft.
Don’t forget to salt your eggs.
Butter bread. You have the option at this point of tearing/cutting it into bite-sized pieces or leaving it whole, which will make you be a bit adventuresome with your fork later. Either way, put it into an individual-serving sized baking dish: the exact dimensions of which aren’t important, as long as it’s big enough to hold everything but not so big that the bread isn’t covered by the eggs.
When the eggs are done but still runny, put them on top of the bread.
Put the remainder of the butter in the frying pan along with the oregano. Cook, stirring constantly, until just lightly brown.
Pour butter over eggs. Break yolks so they drip down onto the bread.
Fancy variation: top with whole-fat Greek yoghurt into which you’ve crushed some raw garlic and let set for a few minutes.
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