I've been continuing to work my way through the Good Egg for breakfasts. This simple fried egg dish was delicious. We were all out of bread, so I served the eggs on toasted English muffin halves, which worked wonderfully. I did bump up the quantity of capers called for slightly and I fried the eggs in slightly less butter than called for since I knew I'd be adding lots of butter to make the sauce anyway. But I followed the recipe otherwise.

Eggs with Beurre Noir, Capers, and Parsley

Slightly adapted from The Good Egg by Marie Simmons

Ingredients

• 3-4 Tbsp. unsalted butter
• 4 large eggs
• 1 Tbsp. lemon juice
• 2-3 tsp. chopped flat-leaf parsley
• 1-2 Tbsp. capers¹
• 2-4 slices bread, toasted²

Directions

1. Warm two plates gently in the oven.
2. Melt 1/2-1 Tbsp. of the butter in a pan over medium-low heat.
3. When the butter sizzles, add the eggs one at a time. (Break into a cup first and then pour into the pan for best results.)
4. Cover and cook for 4-5 minutes.
5. Once eggs reach desired doneness, transfer to warm plates and set aside.
6. Add the remaining 2-3 Tbsp. of butter to the pan and increase heat to medium.
7. Cook until butter browns (2-3 minutes).
8. Remove from heat and stir in the lemon juice.
9. Pour the sauce over the eggs and garnish with parsley and capers.
10. Serve with toast.

---

¹ The original recipe calls for "small capes, rinsed and drained". My capers weren't particularly small, so I elected to chop them. I also didn't bother rinsing. I like the briny-ness! ^Back
2 You may opt to butter your toast if you like (as suggested in the original recipe), but I found that there was enough butter in the sauce and didn't feel that the bread required any additional butter. ^Back