Eggs With Herb Beurre Blanc recipe
information
Commonly used in sauces, especially Bearnaise, and to flavour vinegar, tarragon has a pungent flavour which marries well with egg in this classic fines herbes mix.
ingredients
4 eggs
2 tbsp white wine vinegar
2 oz (50 g) unsalted butter, chilled
1 tbsp mixed chopped herbs — tarragon, chervil and chives
2 tbsp white wine vinegar
2 oz (50 g) unsalted butter, chilled
1 tbsp mixed chopped herbs — tarragon, chervil and chives
method
1. Crack eggs into barely boiling water in a large shallow pan. Turn heat to low. Cover and leave for 5 minutes.
2. Meanwhile, bring vinegar to boil and reduce by half.
3. Whisk in the butter a little at a time. Remove from heat and stir in the herbs.
4. Strain eggs with a slotted spoon. Pour over a little sauce and serve with hot toast.
2. Meanwhile, bring vinegar to boil and reduce by half.
3. Whisk in the butter a little at a time. Remove from heat and stir in the herbs.
4. Strain eggs with a slotted spoon. Pour over a little sauce and serve with hot toast.
serving amount
serves 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
