Ingredients
4
4 servings
- •4 large eggs
- •2 tablespoons unsalted butter
- •0.25 cup minced white onion
- •1 clove garlic, minced
- •1 tablespoon hot sauce
- •1 teaspoon seafood seasoning (such as Old Bay®)
- •0.5 cup low-sodium chicken broth or vegetable broth, or water
- •1 tablespoon fresh lemon juice
- •2 tablespoons finely chopped fresh parsley, plus more for garnish
Instructions
- Set a small pot filled halfway with water over high heat and bring to a boil. Once boiling, carefully add eggs and let boil for 6 minutes. Remove from heat and let sit for 1 minute. Transfer to a bowl of ice water and let cool 3 minutes.
- Melt the butter in a small skillet set over medium-low heat. Add the onion and cook until fragrant and softened, about 3 minutes. Add the garlic and cook, stirring occasionally, until fragrant and golden, about 2 minutes. Stir in hot sauce, Old Bay seasoning, and chicken broth and cook 4 minutes, until slightly reduced. Remove skillet from the heat and stir in lemon juice and parsley.
- Peel the eggs and place in a serving bowl. Pour sauce over the eggs and garnish with remaining parsley.
Nutritional Facts
Per 4 servings
- Calories: 133
- Carbohydrate: 2g
- Fat: 11g
- Fiber: 0g
- Protein: 7g
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