Lemon-Dill Poached Eggs on Sourdough

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Perfectly poached eggs resting on toasted sourdough with bright lemon-dill butter for a simple, elegant breakfast. This american-inspired breakfast ready in about 18 minutes combines eggs, sourdough bread, unsalted butter into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 320 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (9 ratings) Prep: 10 min Cook: 8 min Serves 2 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 4 large eggs in a bowl of cold water and let sit for 1 minute to stabilize.
  2. Step 2: Heat 2 tablespoons unsalted butter, 1 tablespoon finely chopped fresh dill, 1 teaspoon lemon zest, and 1 teaspoon lemon juice in a small saucepan over medium-low heat for 3 minutes until butter foams slightly.
  3. Step 3: Add 1/4 teaspoon salt to 4 cups water in a shallow skillet. Bring to a gentle simmer, not a boil.
  4. Step 4: Crack each egg into a small bowl, then swirl water in skillet to create a vortex before gently sliding egg into center.
  5. Step 5: Cook for 3-4 minutes until whites are set but yolks remain runny, turning eggs once with a spoon.
  6. Step 6: Toast 4 sourdough slices until golden. Divide cooked eggs onto toast, spooning lemon-dill butter over each egg.

Frequently asked questions

How long does Lemon-Dill Poached Eggs on Sourdough take to make?

Total time is about 18 minutes (10 min prep + 8 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.

How do I store leftover Lemon-Dill Poached Eggs on Sourdough?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.

Can I substitute ingredients in Lemon-Dill Poached Eggs on Sourdough?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon-Dill Poached Eggs on Sourdough for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Lemon-Dill Poached Eggs on Sourdough?

American breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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