Soft Boiled Eggs and Toast

1When I was a little girl, my Dad used to make these for me. Somehow he always seem to cook them perfectly. I cook these now for my kids and they really love them. They are very simple, served with lightly buttered toast pieces and served in a bowl with just a little salt and pepper. I am surprised of how many people don't know about this simple and healthy breakfast.


  • 4 large eggs
  • white or whole wheat bread
  • butter or margarine
  • salt and pepper

  • Directions:

    1. Place eggs in a single layer in a small saucepan. Add enough cold water so it is about 1 inch above the eggs.
    2. Place the saucepan on burner, turn heat on high and bring the water to a boil. Boil gently for 3 to 4 minutes.
    3. Immediately remove from heat, drain and run cold water over the eggs. As soon as they are cool enough to touch, crack them in half completely with a knife into two pieces.
    4. Scoop the egg white and yolk out and place them in a single serving bowl. I usually put 2 eggs per bowl.
    5. Toast bread and lightly butter. Cut or break up into pieces and place into bowl, mix with egg.
    6. Season with salt and pepper as desired


-  You have to move very quickly once they are done boiling if you want the eggs a little runny. That is why I like to only cook 4 eggs at a time. It takes a couple of times making them until you get it right and the level of doneness that you desire. If you don't like them runny, cook 4-5 minutes.


- None.


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