Egg Toast with Butter Sauce

Egg Toast with Butter Sauce

A delicious butter sauce tops basic scrambled eggs, giving them a sophisticated flair.

10 min. prep time
6 servings
000 Ratings



6 slices English muffin toasting bread
3 tablespoons Land O Lakes® Unsalted Butter, softened


1/4 cup dry white wine*
1 tablespoon finely chopped shallots
1/4 teaspoon salt
1/2 cup cold Land O Lakes® Unsalted Butter, cut into 8 pieces


1 tablespoon milk
1/4 teaspoon salt
1/8 teaspoon white pepper
2 cups arugula, loosely packed
6 (1/2-ounce) slices prosciutto


Heat griddle to 350°F or skillet over medium-high heat.

Spread both sides of bread slices with 3 tablespoons butter. Place onto griddle; cook, turning once, until golden brown. Set aside.

Combine wine, shallots and 1/4 teaspoon salt in 1 1/2-quart saucepan. Gently cook over medium heat until mixture is reduced to about 1 tablespoon. Remove from heat; immediately stir in 2 pieces cold butter using whisk. As butter melts, add another butter piece, whisking constantly. Place pan over low heat; continue whisking, adding remaining butter pieces one at a time, until mixture is creamy. Remove from heat.

Beat eggs, milk, 1/4 teaspoon salt and pepper in bowl using whisk. Melt 1 tablespoon butter in 10-inch skillet over medium heat. Pour in egg mixture. Cook, gently lifting and stirring slightly with spatula to allow uncooked portion to flow underneath, 2-4 minutes or until eggs are set.

Top each toasted bread slice with 1/4 cup arugula, eggs, prosciutto and remaining arugula. Drizzle each with butter sauce; serve with additional butter sauce.

*Substitute 2 tablespoons lemon juice.

Nutrition Facts (1 serving)

Calories: 420

Fat: 31g

Cholesterol: 290mg

Sodium: 860mg

Carbohydrates: 18g

Dietary Fiber: 0g

Protein: 15g

Recipe #15811©2013Land O'Lakes, Inc.

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