Simple Soft-Cooked Egg with Toast
With its yolk barely set at the edges and defiantly runny throughout, this three-minute egg is, indeed, perfect -- but not quite complete without a slice of chewy, thick-cut country-style bread, toasted as you please and served on the side for dipping.
- Servings: 1
Source: Martha Stewart Living, April 2008
- 1 large egg
- 1 or 2 slices bread
- Unsalted butter, for bread
- Coarse salt and freshly ground pepper, to taste
Place egg in a small saucepan, and add enough cold water to cover by 1 inch. Bring to a boil. Cook for 3 minutes.
Meanwhile, toast bread. Butter, and then cut in half diagonally. Remove egg from saucepan. Briskly tap wider end of egg with the back of a spoon until shell cracks. Remove the cracked top with the spoon. Season with salt and pepper, and serve with the toast.