Butter Poached Eggs | Kevin Wagonfoot
I’ll be honest—the first time I made butter poached eggs, I thought I was overdoing it. Eggs in butter? Seemed excessive, even for me. But then I tasted them, and I realized I’d been eating scrambled eggs all wrong my whole life. They’re impossibly creamy, rich in a way that feels almost indulgent for breakfast.
This recipe became my go-to when I wanted something that felt special but required almost no thinking. Some mornings, I don’t have the energy for complicated cooking, and these eggs deliver without fuss.
Why This Works for Carnivore
For carnivore eating, butter poached eggs are a dream. You’re getting clean animal fats, quality protein, and nothing else—no plant oils, no carbs sneaking in. The butter becomes part of your meal, not just a cooking medium, which means you’re hitting your fat and calorie targets without adding extra ingredients. It’s straightforward nutrition in a pan.
From the cookbook
5-Ingredient Carnivore Cookbook
This recipe is one of dozens of simple, real-food recipes inside. Get the full cookbook on Amazon.
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Butter Poached Eggs
Indulge in the rich and creamy delight of butter poached eggs, where simplicity meets luxury. Perfectly cooked eggs are enveloped in velvety butter, satisfying any breakfast craving.
Ingredients
- 4 large eggs
- 1/2 cup unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh chives
Instructions
- Begin by filling a medium saucepan with water and bringing it to a gentle simmer. This creates the perfect environment for poaching without boiling the eggs vigorously.
- While the water is heating, melt the unsalted butter in a small saucepan over low heat until it is fully liquid. This butter will add richness to the eggs, enhancing the flavor.
- Crack each egg into a small bowl, being careful not to break the yolks. This makes it easier to add the eggs to the simmering water gently and ensures they maintain their shape.
- Gently slide the eggs into the simmering water one at a time, allowing them to poach for about 3-4 minutes. Look for a firm white with a soft, runny yolk, indicating they're done.
- Using a slotted spoon, carefully remove the poached eggs and let them drain briefly. Plate them, drizzle with warm butter, and season with salt, pepper, and fresh chives for flavor.
Nutrition per serving
All recipes serve 2. All nutritional info is per serving.
Tips & Variations
- Keep your heat low and patient—high heat breaks the butter and makes the eggs rubbery. I learned this the hard way.
- Use good butter if you can. The flavor difference is noticeable when there's nothing else in the dish to hide behind.
- A splash of salt and pepper right before serving makes all the difference. Don't skip this step like I used to.
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