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Soft-Boiled Eggs and Toast

Source of Recipe


From "Urban Pantry" (Skipstone Press)



List of Ingredients



• 2 eggs per person
  
• Unsalted butter
  
• Salt and pepper
  
• Toast, if desired
  






Instructions



1. To cook the eggs:
   Place them in a saucepan and cover with cold water. Bring to a boil over medium-high heat. For a medium-set egg in which the yolk will be runny and the whites a bit loose, cook for 1 minute (yes, just 1 minute!). If you prefer a firmer white, leave it for another 20 to 30 seconds. Remove the pan from the heat, place it in the sink, and run the eggs under cold water until cool enough to handle.
   
   
2. To serve the eggs:
   Using the back of a knife, gently crack the shells. Use the knife to slice each egg in half. Serve the eggs in a bowl with a small spoon, a hunk of butter, and a generous dose of salt and pepper. Toast is a nice partner for these eggs.
   
   Serves 1