Poached Eggs with Brown Butter

By bakers_delight85

Ingredients

• Coarse salt and freshly ground pepper
• 6 Tbsp. (3/4 stick) unsalted butter
• 8 large eggs

Details

Servings 4

Preparation

Step 1

Bring a large shallow saucepan of water to a simmer, then add salt. Meanwhile, melt butter in a 10-inch skillet over medium heat, swirling constantly, until nut brown in color but not burnt, 3 to 4 minutes. Turn off heat.
Poach eggs in two batches. Working with one egg at a time, crack egg into a cup, and gently slide egg into water. Cook the eggs until whites are just set, 2 to 3 minutes. Using a slotted spoon, transfer eggs to paper towels to blot dry. Repeat with remaining 4 eggs. (If desired, trim away rough edges with kitchen shears.)
To serve, season with salt and pepper, and carefully place eggs in the brown butter to warm through, about 1 minute, spooning butter over the eggs. Gently place 2 eggs on top of each portion of pasta; spoon more butter over eggs.