*Photo Courtsey of The Delicious Life*
This is what we had for Sunday brunch in Palm Springs. I was already smitten by the idea, but after one bite, I fell in l’oeuf.
“Place a lump of fresh butter in a pan or egg dish and let it melt – that is, just enough for it to spread, and never, of course, to crackle or sit
Open a very fresh egg onto a small plate or saucer and slide it carefully into the pan
Cook it on heat so low that the white barely turns creamy, and the yolk becomes hot but remains liquid
In a separate saucepan, melt another lump of fresh butter
Remove the egg onto a lightly heated serving plate
Salt it and pepper it, then very gently pour this fresh, warm butter over it.” – Fernand Point
Open a very fresh egg onto a small plate or saucer and slide it carefully into the pan
Cook it on heat so low that the white barely turns creamy, and the yolk becomes hot but remains liquid
In a separate saucepan, melt another lump of fresh butter
Remove the egg onto a lightly heated serving plate
Salt it and pepper it, then very gently pour this fresh, warm butter over it.” – Fernand Point
