Poached Eggs in Cilantro Parsley Butter

Serving size:
 2 Servings


    • 4
    • eggs
    • 3 T
    • butter
    • 1 1⁄2 T
    • cilantro (fresh, chopped)
    • 1 T
    • parsley (fresh, chopped)
30 minutes
Ready in
30 minutes


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

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


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.


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