Breakfast is hands-down my favorite meal of the day. Even during the week, when I rarely stray from anything oat. What can I say? I’m loyal to oats in every form–oatmeal with bananas or blueberries, Greek yogurt with raw oats, almonds and honey or quick oat bran with currants and agave.
Unless of course, I’m with a soft-boiled egg. Because sometimes we all need a change and it can be really satisfying to make something in a pot on a weekday morning as opposed to in a microwave. If you have to rap-rap and crack that something open in order to spoon out a buttery yolk, well, even better.
Am I right?
Don’t forget to cut your toast into “soldiers” for dipping.
Soft Boiled Eggs
2 large eggs
2 pieces bread for toasting
Sea salt and freshly ground pepper
Fill a medium-sized pot with cool water to just cover your eggs. Set over medium-high heat and bring to a simmer. As soon as your water begins to simmer, set your timer for three minutes and pop your toast in the toaster. Keep the water at a gentle simmer for the full three minutes, which is the perfect amount of time for a firm whites and runny yolks.
When your timer sounds, immediately retrieve your eggs with a slotted spoon or tongs and run briefly under a cool faucet so that they are cool enough to touch. Place in your eggs cups and remove the tops with an egg cutter or by tapping along the tip on all sides with the sharp edge of a knife and then lifting the cap. Season each individual bite to taste and enjoy with hot, buttered soldiers.