Soft boiled eggs are always tricky to do perfectly - everything from getting that perfect runny yolk to peeling the egg without completely massacring it. I'm happy to say folks, I think I've finally mastered it!
I've been making this almost everyday for breakfast for the past week and I have yet to grow tired of it.
This perfectly simple dish is adapted from one of Ina Garten's cookbooks. The addition of dill and chives is a must.
Smashed Eggs on Toast with Dill & Chives
Yield: 2 servings
Ingredients:
- 4 eggs
- 4 pieces of toast
- Fresh dill
- Fresh Chives
- Salt and Pepper (to taste)
- Smoked Salmon (optional)
Instructions:
1. Fill a medium pot with water and bring to a boil. Once the water is at a rolling boil, gently add the eggs in.
2. Once the eggs are in, reduce to a simmer and cook for exactly six and a half minutes (6:45 is fine but don't go beyond that.)
3. While the eggs are simmering, chop up some fresh dill and chives
4. Once the eggs are done, immediately place in a bowl of ice water for exactly 2 minutes. This step is important!
5. Peel your eggs and toast the bread. Top with smoked salmon (optional), eggs, and lots of fresh dill, chives and salt and pepper!
Nerd Notes
1. Don't we all love Ina Garten. If you don't know about The Barefoot Contessa, you should seriously consider investing in one of her cookbooks. Pretty much all of her recipes I've tried are winners.
2. Immediately placing the eggs in an ice bath is an essential part of the process. When you remove your eggs from the water, they'll continue to cook so shocking the eggs with an ice cold water stops the cooking process so you'll retain your nice runny centres. It also causes the egg to contract and peel away from the shell which will make it a lot easier to peel.
Comments