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Recipe: Poached Eggs in Cilantro Parsley Butter

Ingredients
 
4 eggs
3 tablespoons butter
1 1/2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh parsley


Instructions

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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Below you'll find the values that we assign to all of the produce and other items delivered in your CSA box. We'll do our best to keep it current. The most recent box is on top, but you can scroll dow

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Click the name of the crop to see some preparation tips and recipes. Crop Jan Feb Mar Apr May June July Aug Sept Oct Nov Dec Arugula         x   x     &nbs

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Tomato Mountain Farm ~ N7720 Sandy Hook Rd, Brooklyn WI 53521 ~ info@tomatomountain.com ~ 608.712.1585

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