A delicious butter sauce tops basic scrambled eggs, giving them a sophisticated flair.
When you see this badge, you know it will be good! These are the recipes that have passed our test.
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
7 large Land O Lakes® Eggs
1 tablespoon milk
1/8 teaspoon white pepper
1 tablespoon Land O Lakes® Unsalted Butter
2 cups arugula, loosely packed
6 (1/2-ounce) slices prosciutto
*Substitute 2 tablespoons lemon juice.
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.
Explore reviews fromour online community
Think you’ve tried scrambled eggs every way you can? Think again. We’ve got ten new ways for you to serve versatile eggs, from burritos to Elegant Egg Toast with Butter Sauce.