INGREDIENTS:

2 T. butter 8 large eggs 1 t. slat ¼ t. black pepper 1/8 t. dried basil or marjoram 4 t. red wine vinegar 1 t. chopped parsley (optional)

INSTRUCTIONS:

Melt 1 T. of the butter in a large nonstick skillet over medium-low heat. Add the eggs and sprinkle with the salt, pepper, and basil or marjoram. Cover and cook until the whites are set and yolks are almost set, 3-5 min. (For steam-baked eggs, add 1 teaspoon water to the pan and cover with a lid.) Remove eggs to 4 plates. Place the skillet over low heat and add remaining 1 tablespoon butter. Cook until the butter turns light brown. Add the vinegar. Pour the vinegar mixture over the eggs. Sprinkle with the parsley (if using).