Did you ever have “toast and soldiers” when you were a kid? Growing up, crunchy buttered toast dipped into a soft-boiled egg was a special treat for me. I know now that it was also a treat for my busy mom: eggs and toast were simple to make, easy to eat, and delicious. This is my grown-up version of that classic childhood breakfast. It’s perfect for customization, so forget what your parents told you and play with your food! — Stephanie Le, author of Easy Gourmet
Recipe courtesy of Stephanie Le, author of Easy Gourmet. Click here to buy a copy.
- 1 Cup raw spinach
- Oil, as needed
- Salt, to taste
- Freshly ground pepper, to taste
- 1 Teaspoon butter (for the ramekins)
- ½ Cup mashed potatoes
- 2 large eggs, room temperature
- 1 Teaspoon chopped flat-leaf parsley
In a kettle or pot, bring a generous amount of water to a boil.
While the water is boiling, sauté the spinach in a touch of oil over medium heat until just wilted, 1–2 minutes. Season with salt and pepper and remove from the pan.
Grease two ramekins with the butter. Divide the potatoes between them. Top the potatoes with the wilted spinach. Gently place the raw eggs onto the spinach.
Place the ramekins in a deep roasting pan. Pour enough hot water into the pan to come up halfway up the sides of the ramekins.
Carefully put the tray on the center rack of the oven. Bake until the whites are gently set and the yolks are still runny, about 17 to 20 minutes. Carefully remove the ramekins, sprinkle with flat-leaf parsley, and serve with plenty of buttered toast.