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Chef Megan Mitchell

Online Cookbook

Poached Eggs with Fried Bread and Herbs

Poached Eggs with Fried Bread and Herbs


  • 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
  • ¼ cup flat leaf parsley, loosely packed leafs
  • 2 tbsp. chives, cut into 1 inch pieces
  • 2 tbsp. tarragon leaves, roughly chopped
  • Extra virgin olive oil, for drizzling


  1. Fill a medium size sauce pot 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.

  3. Let simmer for 3-5 minutes or until the white is completely set but the yolk is still soft and runny. Carefully remove the egg from the water with a slotted spoon and place on a plate. Continue with remaining eggs.

  4. Bring a medium size skillet up to heat over medium high. Slather both sides of the bread with a generous amount butter. Place in the skillet and brown on both sides. Keep a close eye on it because the butter can burn. Continue with remaining bread.

  5. While the bread is frying make the herb salad. Combine the torn parsley leaves, chives and tarragon in a bowl. Add the zest and juice of 1 lemon. Sprinkle with salt and pepper and toss together. Drizzle with a little oil.

  6. When you’re ready to plate, place one slice of fried bread on a plate. Dunk 1 egg back in the hot water to warm through. Drain quickly to remove excess water and place on top of the bread. Sprinkle with some of the herb lemon mixture. Serve immediately.

    Recipe Courtesy of Megan Mitchell

    As Seen on Tastemade, watch the video here!

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