Zesty Lemon-Dill Poached Eggs

Discover a refreshing twist on traditional poached eggs with our Zesty Lemon-Dill Poached Eggs, perfect for breakfast or brunch. This delightful dish features a harmonious blend of lemon, dill, and velvety poached eggs, creating a vibrant and flavorful experience, perfect for spring or summer gatherings.

Prep time: 3 minutes
Cook time: 4 minutes
Serves: 2

Ingredients

4 large eggs

1 quart water

2 tbsp white vinegar

1 tsp salt

1 lemon, zested and juiced

1 tbsp fresh dill, chopped

Toast or English muffin, for serving

Salt and pepper, to taste

Instructions

1. Bring 1 quart of water to a gentle simmer in a medium saucepan.

2. Add 2 tbsp white vinegar and 1 tsp salt to the water.

3. Crack each egg into a small bowl or ramekin.

4. Create a gentle whirlpool in the water using a spoon.

5. Gently slide each egg into the center of the whirlpool.

6. Poach the eggs for 3-4 minutes, until the whites are set and yolks are soft.

7. Use a slotted spoon to remove the eggs, and drain on a paper towel.

8. Arrange the poached eggs on toast or English muffin.

9. Drizzle with lemon juice and sprinkle with lemon zest and chopped dill.

10. Season with salt and pepper to taste before serving.

Storage

Store poached eggs in an airtight container in the refrigerator for up to 2 days.

Reheating

Gently reheat poached eggs by placing them in warm water for 1-2 minutes before serving.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.