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.