Skillet Poached Eggs over Sourdough with Garlic Herb Butter

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender poached eggs served over toasted sourdough bread brushed with a fragrant garlic herb butter for a bright and energizing breakfast. This American-inspired recipe, ready in about 20 minutes, combines large eggs, sourdough bread slices, 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.

Prep: 10 min Cook: 10 min Serves 2 American cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a small bowl, mix 2 tbsp unsalted butter with 1 minced garlic clove, 1 tbsp chopped fresh parsley, and 1 tsp chopped fresh chives until well combined and set aside.
  2. Step 2: Bring a deep skillet with 4 cups water and 1 tsp white vinegar to a gentle simmer over medium heat (not boiling).
  3. Step 3: Crack 2 large eggs individually into small cups. Swirl the simmering water gently, then carefully slide eggs into the water and poach for 3-4 minutes until whites are set but yolks remain runny.
  4. Step 4: While eggs poach, toast 2 slices of sourdough bread until golden crisp and immediately brush each slice with 1 tbsp garlic herb butter while hot to melt.
  5. Step 5: Using a slotted spoon, lift the poached eggs from water, drain briefly, and place one egg on each garlic buttered toast slice.
  6. Step 6: Season eggs with salt and freshly ground black pepper to taste and drizzle 1 tsp olive oil over top for a silky finish. Serve immediately.

Related recipes