Brown Butter Basted Eggs
You only need five simple ingredients to make Brown Butter Basted Eggs, all of which you likely already have in your kitchen right now. This is one of those methods for making eggs that will make you think – wow – why haven’t I always done this?!
Butter Basted Eggs
I’m crazy for these eggs. Like, seriously crazy! They’re so good, I want to grab everyone I know by the shoulders and ask them, why aren’t you making your eggs like this?! Okay, I might sound extreme, but you’ll understand my enthusiasm once you baste your eggs with brown butter for the first time. While this may require a little more effort than your usual morning scramble, I promise the end results are so very worth it.
If you know anything about me, you know that I love me some brown butter. I mean really, who doesn’t?! Browning butter is right up there with other kitchen basics like roasting garlic and caramelizing onions. Once you’ve mastered it, you can add incredible, rich flavor to so many various dishes… like eggs! Basting eggs with brown butter makes them so much more flavorful, and for lack of a better word, buttery.
Don’t let the term “basting” scare you off. If you’re new to basting eggs, have no fear! This simple recipe is easy to pick up on and always yields the best results, especially if you like a runny yolk to dip your bread into. Oh yes, there’s bread here! Bread serves as the base to the Brown Butter Basted Eggs, and it’s a seriously decadent combo. You’ll find yourself waking up a little earlier before work now to make this breakfast!
How to Make Basted Eggs
- Melt the butter. Melt the butter in a medium nonstick skillet over medium heat until the butter begins to foam and starts to turn a golden color.
- Add the eggs. Add the eggs to the pan and allow the bottoms to set.
- Move the butter. While the eggs cook, carefully tilt the pan slightly toward you so the butter collects near the edge of the pan.
- Baste the eggs. Spoon the melted butter over the egg whites to baste avoiding the egg yolks. Continue to baste until the egg whites are no longer translucent, approximately 1-2 minutes.
- Keep warm. Transfer the eggs to a platter and keep warm.
- Toast the bread. Add the bread slices to the pan and cook until golden. Flip and toast the opposite side.
- Assemble and season. Transfer the toast to a plate and top each with an egg. Season with salt, pepper and top with sprouts, if using.
- Enjoy! Spoon the remaining brown butter over the eggs and serve immediately.
Serving Suggestions
- First things first, make sure your bread is sturdy! If you have a limp piece of bread, it won’t hold the egg as much as you’d like it to. You can serve these basted eggs without toast, but trust me – they’re meant to be served with it for a reason. After all, you’re gonna want something to scoop up the golden yolk.
- I usually enjoy my Brown Butter Basted Eggs by themselves or with a side of fresh fruit!
- Top off your basted eggs and toast with a sprinkle of kosher or flaky sea salt (not iodized). Also, a pinch of freshly cracked black pepper adds a lot of flavor to these eggs.
Tips for the Best Basted Eggs
- Use a good quality butter. Margarine or cheap butter won’t give you the same flavor as a good quality real butter.
- Along with the butter, also try to use good eggs! The more golden the yolk is, the better it will taste.
- Make sure the pan isn’t too hot. If it’s set to high heat, you’ll burn your butter rather than brown it.
Start your morning eggs-ellently!
- Easy Peel Instant Pot Hard Boiled Eggs
- French Omelette
- Classic Eggs Benedict
- Broccoli Cheddar Quiche
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Get the Recipe: Butter Basted Eggs Recipe
Ingredients
- 4 tablespoons unsalted butter
- 3 large eggs
- 3 1/2 inch slices crusty bread
- Kosher Salt
- Fresh ground pepper
- Sprouts, optional
Equipment
- skillet
Instructions
- Melt the butter in a medium nonstick skillet over medium heat until the butter begins to foam and starts to turn a golden color.
- Add the eggs to the pan and allow the bottoms to set.
- While the eggs cook, carefully tilt the pan slightly toward you so the butter collects near the edge of the pan.
- Spoon the melted butter over the egg whites to baste avoiding the egg yolks.
- Continue to baste until the egg whites are no longer translucent, approximately 1-2 minutes.
- Transfer the eggs to a platter and keep warm.
- Add the bread slices to the pan and cook until golden. Flip and toast the opposite side.
- Transfer the toast to a plate and top each with an egg.
- Season with salt, pepper and top with sprouts, if using.
- Spoon the remaining brown butter over the eggs and serve immediately.