Eggs With Herb Beurre Blanc

Eggs With Herb Beurre Blanc

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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.
Servings: 4
Calories: 171


  • 4 eggs
  • 2 tbsp white wine vinegar
  • 2 oz unsalted butter chilled
  • 1 tbsp mixed chopped herbs tarragon chervil and chives


  • Crack eggs into barely boiling water in a large shallow pan. Turn heat to low. Cover and leave for 5 minutes.
  • Meanwhile, bring vinegar to boil and reduce by half.
  • Whisk in the butter a little at a time. Remove from heat and stir in the herbs.
  • Strain eggs with a slotted spoon. Pour over a little sauce and serve with hot toast.
Calories: 171 kcal
Carbohydrates: 1 g
Protein: 6 g
Fat: 16g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 194 mg
Sodium: 66 mg
Potassium: 120 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 665 IU
Vitamin C: 1 mg
Calcium: 48 mg
Iron: 1 mg
Ingredients Egg
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