Would it be a hyperbole to say that brown butter is the elixir of life?
Perhaps it is reasonable to say that brown butter is the elixir of life for your tastebuds.
Yes, I do believe that’s reasonable; the rich nuttiness that brown butter imparts surely can rejuvenate any tired tastebud.
This simple dish combines the nuttiness of brown butter with the refreshing tartness of greek yogurt, a surprising spice from chives, and the umami savoriness of a runny egg yolk. It is surprising. It is a little weird. It is rather delicious.
Brown butter greek yogurt
Serves 2
White vinegar
14 oz greek yogurt
2 eggs
2 tbsp unsalted butter, sliced
4 sprigs of chive
Pinch of sea salt
Pinch of freshly ground black pepper
Optional:White truffle oil
Prepare the brown butter
1. Heat a small pot over medium heat
2. Melt the butter in the pot and whisk. The butter will foam and bits within the butter will begin to brown (~3-4 minutes)
3. Remove the pot from the heat and place on a cool surface to stop the butter from cooking further
Poach the eggs
1. Fill a small pot about 2/3 of the way with water and bring to a boil
2. When the water has come to a boil, lower the heat to medium-low and add a dash of white vinegar
3. Crack 1 egg into a ladle or a ramekin and slide the egg into the water and let poach for 3-5 minutes
4. Gently remove with a slotted spoon and place on a plate lined with paper towels
Assemble
1. Chop the chives into thin slices
2. Spoon half of the greek yogurt into each bowl and create a well in the center of the yogurt using the back of your spoon
3. Spoon half of the brown butter into each well in the yogurt
4. Gently place the poached egg on top of the brown butter
5. Finish with your chives, a touch of salt and pepper, and a dash of truffle oil (optional)