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Fried Eggs, Sailor Style

"Makes for an exciting breakfast, brunch, or breakfast for dinner meal."

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Prep Time: 10m

Cook Time: 15m

   

Servings: 2-4  

 
 
  • 5.0000

Very enjoyable but I would add a bit more cognac. It's flavour got swallowed by the cream. I reversed the serving order - I put the Shrimp sauce over the eggs not under them. I didn't have any fresh dill so used a bit of dried dill weed.... Read more

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 4 tablespoons butter
  • 1 small yellow onion, chopped
  • 1 tablespoon Cognac
  • 1/2 cup heavy cream
  • 7 ounces shrimp (cleaned and cooked)
  • Salt and freshly ground black pepper, to taste
  • 4 large eggs
  • Dill sprigs, for garnish
 

What You Will Need



No special items needed.
  How to Make
 
 

Step 1

Heat half the butter in a skillet, add onions, and saute until lightly browned.

Step 2

Add cognac and cream, stirring to pick up any browned particles on bottom of pan.

Step 3

Simmer until sauce is reduced by half. Add shrimp, season with salt and pepper, and keep warm.

Step 4

In another skillet, heat remaining butter and fry eggs over low heat until yolks are firm or if you like your eggs over-easy, do that.

Step 5

Arrange the shrimp mixture on warm plates and place fried eggs on top.

Step 6

Garnish with dill.

  Nutritional Facts
 
 
  • Serving Size: 1 (304.6 g)
  • Calories 551.7
  • Total Fat - 45.8 g
  • Saturated Fat - 25.1 g
  • Cholesterol - 643.8 mg
  • Sodium - 935.9 mg
  • Total Carbohydrate - 5.8 g
  • Dietary Fiber - 0.6 g
  • Sugars - 1.9 g
  • Protein - 28.8 g
  • Calcium - 150.6 mg
  • Iron - 2.3 mg
  • Vitamin C - 2.8 mg
  • Thiamin - 0.1 mg
  Reviews
 
 
1 review

Very enjoyable but I would add a bit more cognac. It's flavour got swallowed by the cream. I reversed the serving order - I put the Shrimp sauce over the eggs not under them. I didn't have any fresh dill so used a bit of dried dill weed and added some parsley. Served with some canned baked Beans with Chipotle. A lovely Sunday Brunch.

 

Review by Bergy