This is more of a method than a strict recipe, but it’s a favorite. We eat it almost every morning, and haven’t gotten sick of it yet.Read More
I have a little gem of a cookbook called Beard on Bread, a collection of bread recipes put together by James Beard at a time when making bread at home was making an upswing in popularity. It’s utterly charming in its simplicity. Beard has a fantastically direct and unpretentious approach to bread. “If you can read and have an oven and a work space, there is no reason why you can’t make a decent loaf of bread,” he says.
I love that so much.Read More
Posting this as a recipe feels a little like posting a recipe for, say, a peanut butter and jelly sandwich. It’s just so basic, just another toast variety that we eat on the regular. I never give a thought to amounts or proportions. On the other hand, there’s definitely a technique for the eggs ... and even if it is a teensy bit fussier than a simple fried egg, the final product is so aesthetically pleasing that it feels that much more of a treat. This is the number one favorite breakfast in our house.
I’ve done these eggs on a couple different stove tops and it always works so I’m going to go ahead and call it a fail-proof method. The trickiest part is peeling the shell but that just requires a little patience and gentle touch.
I highly recommend a sprinkle of Trader Joe’s Everything But The seasoning. That stuff is bonkers. We put it on everything - eggs, avocado, vegetables, cream cheese on crackers, even in my sourdough. It’s so good.
Avocado toast with soft boiled egg
your favorite bread or whatever you have on hand, sliced and toasted
1 egg or more depending on how many you are serving (I’ve done up to 5 eggs)
For the egg(s): In a small saucepan, bring 1/2 inch water to a simmer over medium low heat. Add the eggs, return the water to simmer, cover, and set the timer for 7 minutes. After 7 minutes, remove the pan from the heat, carefully pour out the hot water, and run the eggs under cold water to cool down. Add a handful of ice cubes to the water to speed up the process.
Meanwhile, have your toast ready and spread with slices of avocado. Sprinkle lightly with salt (if you’re not using the TJ’s Everything But The seasoning).
Carefully peel the eggs. This can be a finicky business, especially because with the soft yolk inside they are still, well, soft. I try to crack up the shell all around before I begin peeling, and I always start from one of the ends. Sometimes they come out like a dream, sometimes I end up taking off chunks of egg white. It doesn’t really matter much to me.
Place the egg on the toast and cut open. Watch all that beautiful yolky goodness spread like a rich sauce over your toast.* Sprinkle with aforementioned seasoning. Eat and enjoy.
*If you prefer your yolk to be on the more gelatinous and less liquid side, simmer for 30-45 seconds longer.