Soft-Boiled Eggs with Toast a.k.a. The Granny Egg
My grandmother made these for me my whole life. So simple, so good.
- French, country or whole wheat bread
- 4 large eggs
- 1 Tbsp unsalted butter
- kosher salt, to taste
- freshly ground black pepper, to taste
- Fill a medium saucepan with water (about 2 inches from the top) and place on the stove. Turn the heat to medium-high and let the water come to a boil. While it comes to a boil, slice the bread into 1/2-inch-thick slices if not using presliced.
- Once the water is boiling, use a large spoon to carefully lower the eggs, one at a time, into the water. Lower the heat and gently simmer (low boil) for 5 1/2 minutes. Set your timer.
- While the eggs simmer, toast the bread in your toaster until golden brown, then spread the tops with butter. Cut each piece of toast into small squares and put into individual bowls.
- After 5 1/2 minutes, pour out the hot water from the pan. Immediately crack each egg by tapping and rotating it several times on the edge of the sink. Because they are hot to handle, pass them under cold running water while you gently peel.
- Place the eggs on top of the toast squares and cut them up so the yolks spill out. Gently toss. Season with salt and pepper.
Tools needed: medium saucepan, cutting board, serrated knife, large spoon, toaster, kitchen timer.
Recipe courtesy of Jessica Seinfeld's The Can't Cook Book.
Image courtesy of John Kernick.