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Egg Toast with Butter Sauce
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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

1/4 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

  1. STEP 1

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

  2. STEP 2

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

  3. 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.

  4. 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.

  5. 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.

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