Perfect Soft-Boiled Eggs With Toast Soldiers

Perfect Soft-Boiled Eggs With Toast Soldiers
3.4 from 14 ratings
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. Click here to see What Are Heirloom Eggs?
soft-boiled eggs
  • 2 eggs, preferably heirloom varieties, at room temperature
  • 2 tablespoon salted butter
  • 2 slices toast, toasted
  • sea salt, to taste
  1. 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.
  2. Meanwhile, spread still warm toast with butter to melt. Cut into ½-¾ inch spears.
  3. 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.