Fried Eggs, Sailor Style Recipe

Ingredients

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4 tablespoons butter
1 small yellow onion, chopped
2 tablespoons 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

Nutritional

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

Step by Step Method

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.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Tips for selecting ingredients

When selecting shrimp, look for ones that are firm, grayish-pink in color, and have a mild, sweet smell.
Be sure to use freshly ground black pepper for the most flavor.

Ingredient substitutions

Substitute olive oil for the butter for a healthier option. This will reduce the saturated fat and cholesterol content of the dish.
Substitute canned tuna for the shrimp for a more affordable option. This will reduce the cost of the dish without sacrificing flavor.

Variations

Spicy Fried Eggs, Sailor Style Heat half the butter in a skillet, add onions, and sauté until lightly browned. Add cognac and cream, stirring to pick up any browned particles on bottom of pan. Simmer until sauce is reduced by half. Add shrimp, season with salt and pepper, and a pinch of cayenne pepper for a spicy kick. Keep warm. 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. Arrange the shrimp mixture on warm plates and place fried eggs on top. Garnish with dill and a sprinkling of paprika.

Serve with

Roasted Asparagus with Parmesan Cheese. RECOMMENDED DISH DESCRIPTION: Roasted Asparagus with Parmesan Cheese is a great side dish to pair with Fried Eggs, Sailor Style. The roasted asparagus adds a crunchy texture and the Parmesan cheese adds a delicious salty flavor that complements the fried eggs. This dish is also easy to prepare and requires minimal ingredients.

Garlic Roasted Potatoes: Garlic Roasted Potatoes are a great accompaniment to Roasted Asparagus with Parmesan Cheese. The potatoes are roasted in garlic and olive oil, giving them a delicious flavor and crunchy texture. The potatoes are a great contrast to the soft, salty asparagus and provide a hearty base for the fried eggs. This dish is also easy to prepare and requires minimal ingredients.

FAQ

Q: How can I make sure the eggs are cooked through?

A: To ensure the eggs are cooked through, fry them over low heat until the yolks are firm. If you prefer them over-easy, fry them for a shorter amount of time.

Q: How do I know when to flip the eggs?

A: When the edges of the eggs start to look dry and the whites begin to set, it's time to flip them. Use a spatula to carefully turn the eggs over and cook them for a few more minutes until they are done.

Fun facts:

Fried eggs, sailor style, is a classic French dish made with Cognac, a type of brandy. It was named after the French sailors who would add Cognac to their eggs for a flavorful kick.

This recipe is believed to have been popularized by the French actor and singer Maurice Chevalier, who was known for his signature song "Thank Heaven for Little Girls". He was also known for his love of eggs and Cognac, which he would often combine for his breakfast.