This is my favorite way to cook eggs for multiple reasons. First, there is virtually no mess. All that is needed is a pot of water, and I simply rinse the pot after finishing. Second, I get a runny, jammy yolk housed in a perfect egg-white cup when I slice the eggs in half. This makes the toast perfect for dipping into the yolks. Third, the results are consistent with this methodology. I can make perfectly soft-boiled eggs every time with this recipe. You can certainly make tweaks to the recipe depending on the size of your pot and the size of your eggs to achieve optimal results.
Ingredients
- 2 eggs
- 2 slices of bread
- ½ avocado, sliced
- Red pepper paste (optional)
- Salt and pepper to taste
Method
- Bring a small pot or saucepan full of water to a boil on the stove
- Once the water is at a boil, bring the heat down to medium high to maintain a soft boil
- Lower eggs into liquid gently so they do not crack
- Boil eggs on a soft boil for 7 minutes
- While eggs are boiling, fill a glass halfway with ice water to create an ice bath
- After 7 minutes, remove eggs from boiling water and transfer to ice bath
- Toast bread and smash avocado onto slices
- Add any toppings you desire
- Crack eggs gently on hard surface to peel shells off eggs
- Slice eggs in half and place on toast
- Serve and enjoy
Bread & Grapes 