Soft Boiled Eggs With Anchovy Toast Recipes
MARTHA'S SOFT-BOILED EGGS
Despite its name, the boiled egg shouldn't be boiled throughout the cooking process-a method that yields a rubbery result-but rather brought to a boil and then immediately removed from heat. Serve with buttered toast.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 2
Steps:
- Place eggs in a saucepan large enough to accommodate them in a single layer. Fill the pan with cold water, covering eggs by an inch. Set over medium-high heat, and bring to a boil. Turn off heat, cover, and let stand 1 1/2 to 2 minutes. Remove eggs from water. Serve immediately in egg cups -- perfect for cracking and scooping the egg right from the shell. Season with salt and pepper.
SOFT-BOILED EGG AND WHITE ANCHOVY BREAKFAST SANDWICHES
Steps:
- Fill a pot about halfway with water, and bring it to a boil over high heat. Use a large spoon to lower the eggs (in their shells) into the water one at a time. Reduce the heat to medium-high, and cook the eggs for 6 to 7 minutes-6 minutes for a runnier yolk, 7 minutes for a tighter, thicker yolk. While the eggs are cooking, toast the bread.
- When the eggs are cooked, remove them from the heat immediately and gently run cold tap water over them until they're cool enough to be handled. Carefully crack the eggs with a light tap, and peel them like hard-boiled eggs.
- Mash 1 egg on each piece of toasted bread with a fork. Top each egg with a sprinkling of parsley and 3 anchovy fillets, and season with salt and pepper.
SOFT-BOILED EGGS WITH TOAST
This filling, protein-packed meal takes just minutes to prepare.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 4
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.
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- Place the eggs in a saucepan and add enough cold water to cover. 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.
- 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. Serve immediately with toast, if desired.
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