Poached Eggs in Cilantro Parsley Butter

Madison Area CSA Coalition


  • 4 eggs
  • 3 tablespoons butter
  • 1 ½ tablespoons chopped cilantro
  • 1 tablespoon chopped parsley


  1. Fill a wide, shallow pot with enough water to come at least four inches up its sides. Bring water to a 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 pot and set a timer for 3 minutes.

  2. Meanwhile, fill a shallow pan with a couple inches of cold water. After the three minutes are up, us 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 for a few minutes before you want to serve them.

  3. 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 hot herb butter. Serve immediately with toast.

About MHOF

Many Hands Organic Farm has been in existence since 1982 and has been selling to the public since 1985. We were first certified organic by the Massachusetts chapter of the Northeast Organic Farming Association in 1987.

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