Egg Toast with Butter Sauce

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

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10 min

Prep Time

30 min

Total Time

servings

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Ingredients

Toast

6 slices English muffin toasting bread

3 tablespoons Land O Lakes® Unsalted Butter, softened

Sauce

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

Eggs

7 large Land O Lakes® Eggs

1 tablespoon milk

¹/₄ teaspoon salt

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.

How to make

STEP 1

Heat griddle to 350°F or skillet over medium-high heat.
STEP 2

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

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.
STEP 4

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.
STEP 5

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.