3 Tb butter
1 1/2 Tb chopped fresh cilantro
1 Tb chopped fresh parsley
Fill a wide, shallow pot with enough water to come at least 4 inches up its sides. Bring water to full boil. Turn off the heat and carefully crack eggs, one at a time, into the hot water, keeping eggs separate from each other as much as possible. Cover the pot and set a timer for 3 minutes. Meanwhile, fill a shallow pan with a couple inches of cold water. After 3 minutes are up, use a slotted spoon to carefully transfer each egg to the cold water. When eggs are cool, remove them with a spatula to a cutting surface. Trim off any ragged edges from the eggs with a paring knife. (Eggs may be held in the refrigerator at this point until a few minutes before you want to serve them.)
To finish: Heat butter in a skillet over medium heat; add herbs and cook briefly. Adjust heat to low, add eggs, and heat through, basting them with the herb butter. Serve immediately.
source: From Asparagus to Zucchini