Saturday, November 26, 2011
Fried Eggs with Brown Butter Caper Sauce
Weekend breakfast is an important meal in our home. We like taking a little extra time and making something special together on a Saturday or Sunday morning. We made this last weekend for Sunday brunch. It only takes about 15 minutes, because the hash browns take a little longer to crisp up.
Here's what you need:
4 Tbsp butter, divided
1/2 Tbsp capers
Freshly ground black pepper
Cilantro/Parsley to garnish
2 cups hash browns
about 1/4 cup vegetable oil
Here's what you do:
Heat a 12" skillet just above medium heat. Add the vegetable oil and the hash browns and toss around to coat the hash browns in the oil.
Let your hash browns cook for about 5 minutes, then in a small skillet, heat 2 tablespoons of butter over medium heat. When the butter is almost completely melted, toss in the capers.
Hopefully by how, your hash browns look like this, which is just about half way finished.
In a third skillet, melt another tablespoon of butter in a 12" skillet.
Once the butter is melted like above, add your eggs to the skillet. We like to crack our eggs into custard cups and then gently slide them in the pan. This also prevents any chance of cracking shells into your eggs. Pepper them, but hold off on the salt. The capers should have plenty of salt flavor.
We let them all cook together in one big mass for a bit, then break them apart with a spatula.
Keep an eye on your brown butter caper sauce, when it looks like this, pull it off the heat. You can't really see it, but the capers have gotten crispy.
Flip your eggs gently and as quick as you can. Keep them low in the pan to try to keep the eggs from breaking. Sorry for the blurry picture!
Don't season this side, because you should have seasoned the flip side well enough. Let the eggs cook for just about a minute to set the white. We like runny yolks, plus it's going to be an additional "sauce" over your hash browns.
Plate by putting a bed of crispy hash browns down first. Top with your egg and then pour the brown butter caper sauce over that. Finally, sprinkle some chopped cilantro (or parsley) over that.