Simple Soft Cooked Egg With Toast Recipes

SMASHED EGGS ON TOAST

Steps:

• Cook the eggs. Bring water to a boil in a medium sauce pan, then add a splash of white vinegar. Set a timer for exactly 7 minutes, then carefully lower eggs into water. Do not adjust the heat.
• Prepare ice bath. While the eggs are cooking, fill a large mixing bowl with ice water. Remove the eggs. As soon as the timer goes off (or a little before -- err on the side of undercooking!), quickly transfer the eggs to the ice bath. Allow to cool for about 5 minutes.
• Peel the eggs. Once the eggs are cool enough to touch, lightly tap the shells on a counter on all sides, then gently peel. Set aside until needed.
• Toast bread. Grab your favorite artisan bread, then slice into pieces about ½" thick. Toast, then set on plates.
• Mix the mayo. In a small bowl, combine mayonnaise and lemon juice. Spread a thin layer on each slice of bread.
• Smash the eggs. Place one peeled, soft boiled egg on top of each piece of toast. Cut in half, then use a fork to smash.
• Garnish and enjoy. Season each piece of toast with a generous pinch or two of flaky sea salt, then garnish with fresh dill, micro greens, freshly cracked black pepper, and any additional toppings. Enjoy immediately!

SOFT-BOILED EGGS WITH TOAST

Steps:

• Boil a saucepan of water. Slowly lower the eggs into the pan on a slotted spoon (to not crack on the bottom). Cook for 4 minutes. Remove and place in cold water. Meanwhile toast the bread and spread with butter.
• Scoop the eggs into a small bowl. Break the bread into pieces and add to the bowl. Sprinkle with salt and pepper. Stir the eggs and toast together until the toast is coated with yolk.

SIMPLE SOFT-COOKED EGG WITH TOAST

Steps:

• Place egg in a small saucepan, and add enough cold water to cover by 1 inch. Bring to a boil. Cook for 3 minutes.
• Meanwhile, toast bread. Butter, and then cut in half diagonally. Remove egg from saucepan. Briskly tap wider end of egg with the back of a spoon until shell cracks. Remove the cracked top with the spoon. Season with salt and pepper, and serve with the toast.

SOFT SCRAMBLED EGGS ON TOAST

Steps:

• Crack the eggs into a mixing bowl. Whisk the eggs until the yolks and the whites are cohesive and light yellow.
• Add the butter to a nonstick pan and heat over medium-low heat. When the butter is melted, add the eggs and 1/2 teaspoon salt. Continue moving the eggs with a rubber spatula; after a few minutes, some curds will start forming. Keep stirring and scraping the pan until the eggs come together, are creamy and look almost like a custard. This process can take between 15 to 20 minutes. Remove the pan from heat. Season with salt.
• To serve, spoon the eggs onto the toast. Top with freshly ground black pepper.

SOFT BOILED EGGS

Steps:

• Fill a medium sized saucepan with water and bring to a rolling boil.
• Make sure your eggs aren't fridge cold. By having the eggs at room temperature, it will be less of a shock for the egg reaching the hot water and therefore less likely to crack. You can also use an egg pricker to make a very small hole in each egg before boiling, which will also reduce the chances of it cracking in the heat. Slowly lower the eggs into the water using a spoon.
• Set your timer for 4-5 mins for runny/dippy eggs to serve with soldiers, or 6-7 mins for soft-boiled eggs for a salad. If serving in a salad, plunge the eggs into a bowl of cold water as soon as the timer goes off - this will stop them cooking and cool the shells quickly for peeling.