Spending our time untethering the mind, getting the fidgets out, exploring the in-between ideas, and learning kintsugi.

Eggs and toast – never had it this good …

with 2 comments

Eggs and toast

Following serves 2:
Soft boil couple of eggs, preferably from organically fed and farm raised hens.

Cut up two slices of fresh sourdough bread into thick cut french fry style pieces. Heat a tablespoon of olive oil on a pan and saute these bread slices until golden and crackle-y.

Crack open the top of your soft boiled egg, add some fleur de sel and freshly ground black pepper, dip the fried bread sticks in the yolk and enjoy.

Cup of espresso at the end with a slice of pannetoni is nice but not absolutely essential for a great start to the day.

Written by Som

November 20, 2011 at 11:50 am

Posted in Cuisine, Europe, Food, Recipe

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2 Responses

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  1. Just made me hungry looking at the picture and this is exactly what I’ll have for breakfast now. IS that egg resting in a ramekin? It looks huge!


    November 20, 2011 at 9:40 pm

    • No, that is just an egg holder. The eggs are cooked in boiling water in a pot. I found that the following makes for perfectly cooked soft boiled eggs – start with eggs in cold water, bring the water to boil slowly (medium-low) and use an egg timer to measure for done-ness. Pour cold water on the eggs to stop them for cooking further. If the eggs are cooked in rapidly boiling water, the cooking can be uneven where the yolk cooks but the whites don’t.

      I remember watching Jeeves and Bertie (Fry and Laurie), where Bertie is served breakfast in bed with his soft boiled eggs in an egg holder, and going hmmmm… that is exactly what I need. I need a butler too but I am starting with the egg holder. 🙂


      December 4, 2011 at 6:51 am

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