Sunday, August 11, 2013

Perfect Soft-Boiled Eggs with Toast Soldiers

It's been eons since I've posted. Why?

Finishing up my third term at engineering school. Finals. Moving in with a (now) ex-boyfriend. Moving out of his place. Packing and unpacking and repacking for a summer out west all in 24 hours. Driving cross-country. Re-falling in love with my happy place in the summer. And doing more hiking and playing outdoors and making new friends than I ever could have imagined.

It's been the best summer, putting myself first and cooking lots of good, fresh food -- but I've failed in writing recipes (as I sit here scrambling to find a recipe for these bars I made this spring). I'll try and make good in the next two weeks, though, and catch up!

Here's one of my favorites, and something I may have this morning myself.... ENJOY!

Growing up, whenever my sisters and I were feeling under the weather, my mom would always make soft-boiled eggs, which she'd scoop on top of little cubes of buttered toast, so the molten center would soften each crispy piece. It was the best kind of comfort food — easy to prepare, satisfying, and, unlike a rich mac 'n' cheese, healthy!

Nowadays, I prefer to dip buttered toast soldiers into my egg, lightly seasoned with flakes of sea salt, rather than pour the egg on top. It's a simple and easy breakfast or snack, any time of day.

Soft-Boiled Eggs with Toast Soldiers

2 eggs, preferably heirloom varieties, at room temperature
2 tablespoons salted butter
2 slices toast, toasted
Sea salt, to taste

Submerge eggs in a small saucepan covered with 1 inch of water. Remove the eggs and bring the water to a boil over high heat and immediately add the eggs. Turn the heat down to medium-low, keeping the water at a gentle simmer (about 180 degrees). Once simmering, cook for about 3 minutes. Immediately remove the eggs and plunge into an ice bath for about 2 minutes, or until eggs are cool to the touch.

Meanwhile, spread still warm toast with butter to melt. Cut into ½-¾ inch spears.

Place each egg in a small cup and crack the pointy end with the end of a knife or spoon to crack shell. Gently peel skin away. Sprinkle with salt and use toast to dunk into molten yolk. Enjoy.

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