Looking to learn how to make the perfect poached egg? We got you — with a whopping 6 different ways to poach eggs! Each has its own unique benefits and skill-level suggestions so you can poach your next egg with confidence, whether you’re hosting a brunch party or simply making a tasty breakfast at home!

1. Simple Method

This no-fuss method is great for confident cooks and achieves a consistent result every time!

1. Heat a medium pot with water over medium-high.  

2. Crack egg into a small bowl.  

3. When water is just starting to simmer, turn heat down to medium and add the egg, getting the bowl as close to the surface of the water as possible so as not to drop it from a height.  

4. Simmer for 3 minutes before removing with a slotted spoon. 

2. Whirlpool + Vinegar MEthod

This method takes a little practice, but the extra insurance of the added vinegar makes it ideal for intermediate cooks!

1. Heat a medium pot with water over medium-high.  

2. Crack egg into a small bowl.  

3. When water is just starting to simmer, turn heat down to medium, and add 1 tablespoon of white vinegar. Using a spoon, gently swirl into the water in a circular motion creating a whirlpool, then quickly add the egg into the center, getting the bowl as close to the surface of the water as possible so as not to drop it from a height.  

4. Simmer for 3 minutes before removing with a slotted spoon. 

3. Strain Albumen Method

This method is a little fussy but yields a picture-perfect egg and is great for all skill levels.

1. Heat a medium pot with water over medium-high.  

2. Crack egg into a small sieve with a bowl underneath and allow the albumen or the watery part of the egg white to strain out. You should be left with just the thicker white and the yolk.  

3. When water is just starting to simmer, turn heat down to medium and add the egg from the strainer. 

4. Simmer for 3 minutes before removing with a slotted spoon. 

4. IN A STainer method

This method is excellent for beginners, as it has a literal safety net!

1. Heat a medium pot with water over medium-high.  

2. Crack egg into a strainer. 

3. When water is just starting to simmer, turn heat down to medium and dip the strainer into the water, fully submerging the egg in the water. 

4. Simmer for 3 minutes before lifting the strainer along with the egg out of the water. 

5. IN A ladle method

This method is a bit more involved, but also great for beginners!

1. Heat a medium pot with water over medium-high.  

2. Crack egg into a small sieve with a bowl underneath and allow the albumen or the watery part of the egg white to strain out. You should be left with just the thicker white and the yolk. 

3. Lightly grease a ladle with olive oil then transfer the egg into it. 

4. When water is just starting to simmer, turn heat down to medium and lower the ladle into the water and hold the egg there for about 5 seconds then gently pouring it out of the ladle and into the water.  

5. Simmer for 3 minutes before removing with a slotted spoon. 

6. pre-soak in vinegar method

This method is great for preparing several eggs for a crowd and is achievable for all skill levels!

1. In a medium bowl, combine 2 cups water with 1 cup of vinegar.  

2. Crack eggs into a small bowl and slide them into the bowl. Allow to cure for about 10 minutes, until you can see a slight skin form around the outside.  

3. While the eggs are soaking, heat a medium pot with water over medium-high. 

4. When water is just starting to simmer, turn heat down to medium. Remove the eggs from the solution using a slotted spoon and add them to the pot.  

5. Simmer for 3 minutes before removing with a slotted spoon. 

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Farmer’s Market Frittata

Think of this as a choose-your-own-adventure frittata! It's more of a formula than an exact recipe. The base frittata will yield a silky, custard texture to fill with fresh produce from your next farmer's market haul! What are you adding to yours?

Servings 6 servings

Ingredients

• 12 Vital Farms Eggs
• 1 cup cottage cheese
• 1/2 cup heavy cream
• 2 tablespoons olive oil
• 1 pound starchy vegetable (such as rutabaga, carrot, potato, sweet potato, or squash, sliced into 1/4-inch slices)
• 1 pound hearty green (such as kale, broccolini, chard, cabbage, cut into 1-inch pieces)
• 1/2 cup allium (scallions, garlic scapes, onions, spring onions, shallot, etc, thinly sliced)
• salt
• pepper
• 3/4 cup cheese (anything sharp that melts well such as parmesan, cheddar, gruyere, etc)
• 1/4 cup fresh herbs (chives, dill, basil, cilantro, parsley, etc)

Instructions

• Preheat oven to 325°F.
• Crack the eggs into the pitcher of a blender along with the cottage cheese, heavy cream, 1/2 cup of the cheese, salt and pepper. Blend until smooth and set aside.
• Heat a large, oven-proof skillet over medium heat. Add in the olive oil then add in the starchy vegetables along with the allium. Season lightly with salt and pepper and cook until tender and softened, about 5-7 minutes. Remove vegetables to a bowl.
• Add in the remaining tablespoon of olive oil and add in the green vegetable. Season lightly with salt and pepper and cook until softened, about 5 minutes.
• Add the other vegetables back in and spread all the vegetables into an even layer. Pour the egg mixture over the top. Sprinkle over the remaining 1/4 cup of cheese and tender herbs.
• Place in oven and bake until eggs are just set, about 20-25 minutes. Slice up and enjoy!

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Full English Hot Dogs

Full English…. hot dog?! Say hello to this Full English Breakfast, made our way and summer-fied. Don't knock it 'til you try it, folks.

Servings 4 hot dogs

Ingredients

• 4 sausages
• 4 hot dog buns
• 4 slices cooked bacon
• 2 tablespoons olive oil
• 1/2 pound button mushrooms, washed and thinly sliced
• 1/2 pound cherry tomatoes, halved
• salt and pepper
• 1/2 cup baked beans in tomato sauce
• 2 tablespoons Vital Farms Unsalted Butter
• 4 Vital Farms eggs

Instructions

• Add the beans to a small saucepan and heat over medium heat until just warmed through. Remove from heat and set aside.
• Heat a large skillet over medium heat. Add 1 tablespoon of olive oil along with the mushrooms and tomatoes. Season with salt and pepper and cook, stirring occasionally, until mushrooms are slightly browned and tomatoes are jammy. Transfer to a bowl and set aside.
• Wipe the skillet out and add the remaining tablespoon of olive oil and add in the sausages. Cook until sausages are browned on all sides and heated through, about 5-8 minutes. Transfer to a bowl and set aside.
• Wipe the skillet out once more and add in the butter. When melted, add in the eggs, season with salt and pepper, and fry until whites are set and crispy around the edges and yolk is barely set and still runny.
• To assemble the hot dogs: add a slice of bacon to a hot dog bun followed by a sausage. Spoon some of the tomato and mushroom mixture over the top followed by about 2 tablespoons of the beans. Top with a fried egg and enjoy.

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Maple Bacon Compound Butter

Simplify your breakfast toppings with this sweet and savory compound butter. Try it atop your morning pancakes, French toast and waffles. Your tastebuds will thank you.

Servings 16 servings

Ingredients

• 1 cup Vital Farms Salted Butter, room temperature
• 4 pieces bacon, cooked, cooled and finely chopped
• 3 tablespoons maple syrup, room temperature

Instructions

• Add the butter, bacon, and maple syrup to a medium bowl. Using a fork, wooden spoon, or rubber spatula, mash mixture together until everything is fully incorporated.
• Transfer mixture to a piece of parchment or wax paper and shape into a rough log. Roll it up and twist both ends tightly to compact the mixture.
• Refrigerate until firm. Then, slice and enjoy.

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Matcha Tennis Ball Pancakes

Serve up these sweet matcha pancakes with cream cheese icing, perfect for matcha and tennis fans alike.

Servings 24 3-inch pancakes

Ingredients

For the pancakes:

• 2 cups all-purpose flour
• 2 tablespoons matcha powder (plus more for dusting pancakes)
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 tablespoons granulated sugar
• 2 Vital Farms eggs
• 2 1/2 cups buttermilk
• 1 teaspoon vanilla extract
• 4 tablespoons Vital Farms unsalted butter, melted (plus more for buttering griddle)

For the cream cheese icing:

• 4 ounces cream cheese (room temperature)
• 4 tablespoons powdered sugar
• pinch of salt

Instructions

• In a medium bowl, whisk together the flour, matcha, baking soda and powder, salt, and sugar.
• In a large bowl, whisk together the eggs, buttermilk, and vanilla extract.
• Add the dry ingredients into the wet and whisk until just combined. Add in the melted butter and whisk to combine. Allow the batter to rest a few minutes while you make the cream cheese topping.
• In a small bowl, combine the cream cheese, heavy cream, powdered sugar, and salt and use a hand mixer to beat ingredients together until smooth. Add to a piping bag fitted with a round tip or a zip-top bag and set aside.
• Heat a large cast-iron skillet over medium heat. Lightly butter the surface then add 2-tablespoon dollops of the pancake batter, leaving enough space in between to flip.
• Allow the pancakes to cook until a few small bubbles form on the surface and begin to pop. Carefully flip and cook about a minute more on the other side.
• Place finished pancakes on a piece of parchment or wax paper and dust with more matcha powder. Pipe the cream cheese onto the pancakes in the shape of tennis ball piping. Serve warm.

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Ham-Wrapped Egg Bites

Bring a gourmet flair to your meal prep routine with these crispy, ham-wrapped eggs bursting with aromatic herbs and creamy goat cheese.

Egg-in-a-hole bagel sandwich

Egg-in-a-hole sandwiches and bagels: they just make sense together. Grab your favorite breakfast sammie ingredients (we like ham, cheese, avocado and arugula), some bagels and Vital Farms eggs, and treat yourself to a truly perfect breakfast.

jammy egg muffins

You’ve heard of put an egg on it, but what about put an egg IN it!? Let us introduce you to these epic, savory breakfast muffins stuffed with cheddar, scallions and a hidden jammy egg surprise.

savory french toast

A deliciously unexpected savory French toast with flavors of Parmesan, sweet roasted cherry tomatoes, and fresh thyme.

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Savory French Toast

A deliciously unexpected savory French toast with flavors of Parmesan, sweet roasted cherry tomatoes, and fresh thyme.

Ingredients

Roasted tomatoes:

• 2 tablespoons olive oil
• 1 pound cherry tomatoes
• 1 tablespoon fresh thyme (finely chopped)
• salt and pepper

French toast:

• 8 Vital Farms eggs
• 2 cups half and half
• 1/2 cup parmesan cheese (finely grated, plus more for topping)
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 tablespoon fresh thyme (finely chopped)
• 1 garlic clove (finely grated)
• 8 slices brioche or other soft (white bread)
• Vital Farms Unsalted Butter

Instructions

• Preheat oven to 400° F. Line a rimmed baking sheet with parchment and set aside.
• Add the tomatoes to a small baking pan, drizzle over the oil, and add the salt, pepper, and thyme. Roast in the oven for about 20 minutes, until tomatoes are slightly shrunken and have just started to burst. Remove from oven to cool slightly and reduce oven to 200° F.
• In a large bowl, whisk together 4 eggs, the half and half, parmesan cheese, salt, pepper, thyme, and grated garlic. Transfer mixture to a shallow dish.
• Heat a large skillet over medium heat and add a tablespoon of butter. While it’s melting, dip a slice of bread in the egg mixture, flipping to soak both sides. Add to the skillet and repeat with as many pieces of bread will fit in your skillet.
• Cook the toast until golden, about 2 minutes, then flip and cook another minute or two longer until golden on the other side.
• Add finished toast to baking sheet and place in the oven to keep warm while you cook the rest of the toast and fry the eggs.
• Add the remaining two tablespoons of butter to the skillet and crack in the remaining 4 eggs. Season with salt and pepper and cook until whites are set and yolks are slightly set but still runny.
• To serve, place two slices of French toast on a plate. Top with a generous spoonful of the tomatoes and a fried egg. Sprinkle with parmesan and enjoy.

Meal-prep by making the French toast the night before and reheating it in the oven before finishing with fried eggs in the morning.

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Egg-In-A-Hole Bagel Sandwich

Egg-in-a-hole sandwiches and bagels: they just make sense together. Grab your favorite breakfast sammie ingredients (we like ham, cheese, avocado and arugula), some bagels and Vital Farms eggs, and treat yourself to a truly perfect breakfast.

Servings 4 sandwiches

Ingredients

• 4 tablespoons Vital Farms Unsalted Butter
• 4 sesame or everything bagels (sliced in half lengthwise)
• 4 slices cheddar cheese
• 4 slices ham (optional, could also omit for Vegetarian version)
• 4 Vital Farms Eggs
• 2 large avocados (halved and thinly sliced)
• 2 cups arugula

Instructions

• Preheat oven to 375° F.
• Add butter to a large skillet or griddle over medium heat. Once melted, arrange the bagel halves cut side down and griddle until golden brown and toasty. Remove from heat.
• Place the bagel bottoms on a parchment or foil-lined rimmed baking sheet. Layer on 1 slice of cheese, 1 slice of ham, if using, ¼ of an avocado, and ½ cup of arugula to each.
• Add the bagel tops then crack an egg into the whole of each. Season with salt and pepper.
• Bake in the oven until eggs are set, about 10-12 minutes.

Want to watch us make it? Click here for a video tutorial!

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Bacon, Egg and Cheese Breakfast Sandwiches

These classic bacon, egg and cheese breakfast sandwiches have a handy little hack for getting all the eggs cooked in one fell swoop: sheet pan eggs! They bake and slice into even portions for the perfect sandwich and are great for meal prep. Stash a few assembled sandwiches in the freezer or feed the whole family.

Servings 6 sandwiches

Ingredients

• 4 tablespoons Vital Farms Unsalted Butter room temperature, plus more for buttering pan
• 12 Vital Farms Eggs
• salt and pepper
• 1/2 cup mayonnaise
• 1-2 tablespoons of your favorite hot sauce
• 12 slices bacon cooked
• 6 slices cheddar cheese
• 6 kaiser or brioche rolls

Instructions

• Preheat oven to 350°F. Lightly butter the bottom and sides of a rimmed quarter sheet pan (or a 9 x 13-inch baking dish) and set aside.
• In a large bowl, whisk the eggs along with salt and pepper. Pour eggs into the sheet pan and carefully transfer pan to oven. Bake for about 12-15 minutes, until eggs are just set and no longer wobble when you jiggle the pan.
• While the eggs are cooking, heat a large skillet over medium heat. Lightly butter the insides of the rolls and place on the skillet, butter-side down. Griddle until golden brown, rotating rolls as necessary until all are griddled.
• Whisk together the mayonnaise and as much hot sauce as you’d like in a small bowl. Spread a bit on both sides of all the rolls.
• When the eggs are done, slice into 6 pieces and add one to the bottom of each roll then immediately top with a piece of cheese and two slices of bacon. Add the top bun, then wrap the sandwiches up in parchment or foil to melt the cheese and steam the rolls a bit.
• Slice in half and enjoy.

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Grated Egg Avocado Toast

The perfect avocado toast is simple: a tangy slice of crisp sourdough dressed with creamy mashed avocado. But here's the twist – grab a bag of our pre-cooked and peeled Hard Boiled Eggs and a grater. Grate the eggs on top and finish with chili flakes. Now that's what we call the perfect avocado toast.

Servings 2 servings

Ingredients

• 2 Vital Farms Organic Hard-Boiled Eggs
• 1 large avocado
• 1/2 a lime
• 2 slices sourdough bread
• Salt and pepper
• Chili flakes or hot sauce

Instructions

• Toast your bread slices and set aside.
• Add avocado and lime juice to a bowl and roughly mash. Season to taste with salt and pepper.
• Spread half the avocado mixture on each piece of toast.
• Using the fine side of a box grater, grate the eggs.
• Sprinkle 1 egg over each piece of toast. Top with chili flakes or hot sauce, if desired.

• Can’t find our Organic pre-peeled eggs? Substitute freshly-boiled eggs instead
• Want to see how it’s done? Check out this video tutorial!

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Breakfast Stuffed Peppers

These breakfast stuffed peppers are filled with a medley of breakfast sausage, onions and potatoes before cracking an egg on top and sprinkling with cheese. Bake until the eggs are done, and you have breakfast for the whole week!

Servings 8 servings

Ingredients

• 8 Vital Farms Eggs
• 4 large sweet bell peppers any color you like
• 1/2 pound chicken breakfast sausage
• 1 large yukon gold potato cut into ½-inch cubes
• 1 medium yellow onion roughly chopped
• 1 cup sharp white cheddar cheese grated
• Salt and pepper
• 3 tablespoons olive oil plus more for oiling peppers

Instructions

• Preheat oven to 400° F. Slice peppers in half vertically through the stem so you end up with 8 halves. Remove the seeds and ribs inside and discard.
• Rub each with a little olive oil or spray with some non-stick spray and place on a parchment or foil-lined rimmed baking sheet. Bake for 20 minutes until peppers just start to get tender.
• While peppers are roasting, add a tablespoon of olive oil and the sausage to a large skillet over medium heat and cook, stirring occasionally, until completely cooked through, about 8 minutes. Remove to a medium bowl and set aside.
• Add another tablespoon of olive oil to the pan and add the onion. Season with salt and pepper and saute until tender and starting to brown, about 5 minutes. Remove from the pan and add to the bowl with the sausage.
• Add another tablespoon of olive oil to the pan then add the potatoes and season with more salt and pepper. Cook, stirring occasionally, until golden brown and tender, about 8-10 minutes. Add potatoes to the onion and sausage mixture and stir mixture to combine.
• Remove peppers from the oven and add about ¼ cup of the sausage and potato mixture to the bottom of each one.
• Crack an egg into each pepper. Season with salt and pepper.
• Sprinkle each egg with 2 tablespoons of cheddar cheese then place peppers back in the oven and cook until eggs are set, about 10-12 minutes.

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Root Veggie Hash

This golden hash shines bright with fresh sweet potatoes, beets and carrots, cooked to perfection. Crack four eggs into the center, garnish with fresh parsley, and enjoy this healthy and delicious one-skillet comfort meal.

Servings 4 servings

Ingredients

• 1 tablespoon olive oil
• 1 teaspoon paprika
• 2 cloves garlic minced
• 1 shallot sliced
• 1 teaspoon fresh thyme minced
• 1.5 cups sweet potato diced 1/2 inch thick
• 1 cup yukon gold potato diced 1/2 inch thick
• 1 cup beets diced 1/2 inch thick
• 1 cup carrots diced 1/2 inch thick
• 1/4 cup water
• 4 Vital Farms Eggs
• Salt & pepper to taste

Instructions

• Heat a skillet on medium heat. Heat oil in the pan. Add paprika and let it sizzle for 15 seconds to bring out the flavor, then add garlic, shallot, and thyme. Sauté for 2-3 minutes until fragrant.
• Add sweet potato, Yukon gold potato, beets, and carrots. Season with salt and pepper. Cook for 2-3 minutes. Then, add water and cover. Reduce heat to medium-low and steam for 10 minutes.
• Remove cover and continue to cook until caramelized, 3-5 minutes
• Make four wells in the hash and crack an egg into each. Re-cover and cook for 6-8 minutes, or until egg whites are set and yolks are cooked to your liking.
• Garnish with fresh parsley; serve warm.

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