Butter infused with lemon zest, and a little garlic. This is a pure and simple delight! My favorite way to use it is atop fried eggs, but it’s amazing on toast, fresh bread, or a baked potato! I love to add a bit of fresh oregano to the eggs as it adds an herby delight to them!

At least once a week I get asked, “What’s your favorite ingredient?” The answer is always the same: the simple egg. For years, now my days have started with three eggs, any style: soft scrambled, boiled, sunny-side up. I love them all.

The other day I was at my favorite coffee bar near my home in Kingston, New York, and the owner gave me a special treat—a jar of his homemade lemon and garlic butter—made with organic butter, salt, lemon zest, and a little garlic. I used it to cook a piece of trout, and the result was pure delight.

This morning, I was making usual eggs, and the only butter I had left in the house was the lemon-oregano butter. So I melted a big slab in the pan, and added some fresh oregano. Then I cracked my eggs into it, and let the heat work its magic. (The secret to perfect eggs is medium, never high, heat.)

The result was incredible, delicious eggs with an herby, lemony flavor, and a faint whisper of garlic and herbs. I had never thought to combine lemons with eggs before, but I will eat my eggs this way every morning from now on. It’s often the simplest things that will amaze you.

1 cup of butter

1. For the butter, stir all the ingredients together, and place in a jar with a tight lid.
2. Store in the fridge.
3. For the eggs, melt 2 tablespoons butter in a pan over medium heat.
4. Add 10 to 20 fresh oregano leaves to the butter.
5. Crack eggs into buttered pan, and cook until preferred doneness.
6. Transfer the eggs to plates, and pour any extra melted butter from the pan on top of the eggs.
7. Serve with crusty country-style bread to soak up that amazing butter.

TIP:
I love to use the unsalted cultured butter from Vermont Creamery!