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Poached Eggs in Cilantro Parsley Butter

Prep time
30 mins
Entrée | Side dishes
Special Diets
Food Allergies

Reprinted with permission from "From Asparagus to Zucchini: A Guide to Farm-Fresh Seasonal Produce” Third Edition. by MACSAC


Another Eat Local Challenge friendly recipe that makes great use of tasty local eggs and fresh herbs!


4 eggs
3 Tbutter
1 1⁄2 Tcilantro (fresh, chopped)
1 Tparsley (fresh, chopped)


Fill a wide, shallow pot with enough water to come at least 4 inches up its sides. Bring water to full boil. Turn off the heat and carefully crack eggs, one at a time, into the hot water, keeping eggs separate from each other as much as possible. Cover the pot and set a timer for 3 minutes. Meanwhile, fill a shallow pan with a couple inches of cold water. After 3 minutes are up, use a slotted spoon to carefully transfer each egg to the cold water. When eggs are cool, remove them with a spatula to a cutting surface. Trim off any ragged edges from the eggs with a paring knife. (Eggs may be held in the refrigerator at this point until a few minutes before you want to serve them.)

To finish: Heat butter in a skillet over medium heat; add herbs and cook briefly. Adjust heat to low, add eggs, and heat through, basting them with the herb butter. Serve immediately.