Click the Like button to get updates directly in your Facebook feed
Follow @TheDailyMeal on Twitter
Perfect Soft-Boiled Eggs with Toast Soldiers Recipe
Jan 06, 2012 @ 4:56 PM
Posted by
Daily Value: 12%
Servings: 2
Vegetarian, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 248Daily Value: 12%
Servings: 2
Vegetarian, Sugar-Conscious
| Fat | 17g | 27% |
| Saturated | 9g | 45% |
| Trans | 0g | 0% |
| Carbs | 14g | 5% |
| Fiber | 1g | 5% |
| Sugars | 2g | 0% |
| Protein | 10g | 19% |
| Cholesterol | 217mg | 72% |
| Sodium | 319mg | 13% |
| Calcium | 71mg | 7% |
| Magnesium | 20mg | 5% |
| Potassium | 126mg | 4% |
| Iron | 2mg | 10% |
| Zinc | 1mg | 7% |
| Vitamin A | 625IU | 12% |
| Vitamin C | 0mg | 0% |
| Thiamin (B1) | 0mg | 8% |
| Riboflavin (B2) | 0mg | 19% |
| Niacin (B3) | 2mg | 8% |
| Vitamin B6 | 0mg | 6% |
| Folic Acid (B9) | 45µg | 11% |
| Vitamin B12 | 0µg | 8% |
| Vitamin D | 1µg | 0% |
| Vitamin E | 1mg | 5% |
| Vitamin K | 3µg | 3% |
| Fatty acids, total monounsaturated | 5g | 0% |
| Fatty acids, total polyunsaturated | 2g | 0% |
Have a question about the nutrition data? Let us know.
Exclusive from The Daily Meal
Here's an idea: Do a mix-and-match. Make up a couple of different seasoning mixtures and roast...
Think all club sandwiches are created equal? Think again because this one is a keeper. No...
Deep-frying is a method I prefer to avoid for everyday cooking, but this is one of the dishes for...
Popular Recipes
Allison Beck
Growing up, whenever my sisters and I were feeling under the weather, my mom would always make soft-boiled eggs, which she'd scoop on top of little cubes of buttered toast, so the molten center would soften each crispy piece. It was the best kind of comfort food — easy to prepare, satisfying, and, unlike a rich mac 'n' cheese, healthy!
Nowadays, I prefer to dip buttered toast soldiers into my egg, lightly seasoned with flakes of sea salt, rather than pour the egg on top. It's a simple and easy breakfast or snack, any time of day.
INGREDIENTS
- 2 eggs, preferably heirloom varieties, at room temperature
- 2 tablespoons salted butter
- 2 slices toast, toasted
- Sea salt, to taste
DIRECTIONS
Submerge eggs in a small saucepan covered with 1 inch of water. Remove the eggs and bring the water to a boil over high heat and immediately add the eggs. Turn the heat down to medium-low, keeping the water at a gentle simmer (about 180 degrees). Once simmering, cook for about 3 minutes. Immediately remove the eggs and plunge into an ice bath for about 2 minutes, or until eggs are cool to the touch.
Meanwhile, spread still warm toast with butter to melt. Cut into ½-¾ inch spears.
Place each egg in a small cup and crack the pointy end with the end of a knife or spoon to crack shell. Gently peel skin away. Sprinkle with salt and use toast to dunk into molten yolk. Enjoy.
Recipe Details
Servings: 2Special Designations: Dairy-free, Healthy
