Poached Eggs Over Fried Bread

Megan is making Fried Bread with a Poached egg and herb salad!


  • 4 large eggs, preferably organic
  • Distilled white vinegar
  • 4 slices thick cut country-style bread
  • Unsalted butter, room temperature
  • Salt and pepper, to taste
  • 1 large lemon, preferably organic
  • 1/4 cup flat leaf parsley, loosely packed leafs
  • 2 tablespoons chives, cut into 1-inch pieces
  • 2 tablespoons tarragon leaves, roughly chopped
  • Extra virgin olive oil, for drizzling


  1. Fill a medium-size saucepan a little over halfway full with water. Bring to a simmer, not a boil. It should look like sprite or 7-Up. Add a few tablespoons of the vinegar.
  2. In a small ramekin or bowl crack one egg making sure not to break the yolk. Using a spoon swirl the water making a mini whirlpool. Gently add the cracked egg into the middle of the spinning water. Using a slotted spoon gently pull the white into the center of the pot.

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