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This filling, protein-packed meal takes just minutes to prepare.

Source: Mad Hungry, April 2011
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27
  • dramacate
    3 JAN, 2019
    This is one of my all time favorite easy meals, good for anytime of the day. I use kalamata bread, toasted, with a little butter, and soft boil my eggs for 4:40 seconds- they’re set just right on my stove, with no runny egg white. I top with some Crystal Hot Sauce, and enjoy. It’s quick, easy, and just filling enough. Yummy!!
    Reply
  • Khaleesi13
    1 JUL, 2012
    This wasn't as fantastic as I expected from the other reviews. I cooked my eggs a little longer than 4 minutes, but still had some runny whites. Also, by the time you get the eggs peeled and mixed in with the toast, everything is cold. Definitely not my favorite way to have eggs.
    Reply
    • MS11007654
      20 MAR, 2018
      My mom would make us Pop Kimble eggs, after my great grandfather! Especially if we were sick! Soft boiled eggs in over buttered bread broke up into tiny prices with salt! A tip for the soft boiled eggs for Khaleesi13! Tap the egg around the whole middle, gently, then use a knife to cut through the middle, scoop out the contents with a spoon! The eggs stay hot, and you just cook them for two minutes!
  • Deir Syam
    13 OCT, 2012
    I'm in the middle to diet & build muscle. This is perfect diet for me. This receipes will be inmy daily breakfast diet menu. Thanks
    Reply
  • Jimlikestocook
    21 APR, 2012
    A million times thanks for putting this very basic but really delicious recipe on this site. My mother used to make this for me all the time and I could never find anyone else who had ever tried it.
    Reply
  • MS12096677
    1 MAR, 2012
    I love this recipe!! It is warm, comforting, and old fashioned. I lowered my eggs into water with a spider strainer and one egg did crack but it still cooked perfectly. I did add a little extra time, I don't like runny whites. Thanks for a great recipe.
    Reply
  • kathiguam
    23 FEB, 2012
    Wonderful & fast! Here's what I did: followed Martha's soft boiled recipe, used 2 large brown eggs straight from the refrigerator, covered w/room temp water, brought to a boil & removed/covered for 2 minutes. I split, toasted & buttered a small French ciabatta roll. Scooped out the eggs & added the torn bread as instructed. Perfect soft boiled eggs (no runny egg whites), simple & delicious!
    Reply
  • strawberry2
    1 AUG, 2011
    four minutes was not quite long enough...the whites were still a little gooberish for my liking. I may add an extra 30 seconds or so and see if this works for me.
    Reply
  • scap
    6 APR, 2011
    Always LOVED eggs this way...was surprised how many people did not make them this way though! I was inspired to make them again from your show...thanks for the best show and basic techniques ever...more people are cooking fresh healthful ways because of you! :)
    Reply
  • PammerJammer
    4 APR, 2011
    The eggs turned out so perfectly that I have a couple of questions before I try to duplicate. Were the eggs straight out of the fridge and cold (not room temp)? This isn't a problem with dropping into boiling boiling water and having them crack due to sudden extreme temperature change? Thanks! Love your show!
    Reply

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