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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.

Deliveries postponed!February 26th, 2015

Due to some extremely cold weather this week, we're postponing deliveries until early next week. - If you normally get your box on Thursday, it will be coming on Tuesday morning; - If you get your box

Winter Week 3 NewsletterFebruary 24th, 2015

COOLER ALERT! Also, sowing the seeds of spring

CSA Newsletter - Winter Week 1!January 26th, 2015

IN THE BOX: Potatoes | Carrots | Frozen Butternut Squash | Whole Roasted Tomatoes

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