The holiday season is upon us and it seems every magazine, website and book is pimping out some serious recipe advice on how to roast the best turkey, how to cook Christmas table standards like rib roast and offering cookies ideas galore. While I am often asked to weigh in on what I serve (Rutabaga Gratin, of course!) I find it more strategic and interesting to talk about what ELSE we should be eating during the holidays. While we gather out over cocktails and linger over meals with friends, it is breakfast and lunch that often get ignored during this season. My personal strategy is to eat light and eat healthy, never missing a meal. This cuts down on late night indulgence, but also fuels me through the long days without bonking.
As a kid, soft eggs were one of my most favorite meals and my mom made it perfectly, complete with a large cut of butter. I was reminded of the recipe recently when Leite’s Culinaria asked if they could reprint it. I read everyones comments after the post and loved them; they affirmed to me that this recipe is golden. I hope this year you’ll remember to eat well (!), drink water (!), take care of yourself (!) and give my Mom’s Soft Boiled Eggs ‘n Toast a go.
Mom’s Soft-Boiled Eggs-n-Toast – excerpted from Urban Pantry
photo by Della Chen
- 2 eggs, per person
- unsalted butter
- Salt and pepper
- Toast, if desired
Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. For a medium-set egg in which the yolk will be runny and the whites a bit loose, cook for 1 minute (yes, just 1 minute!). If you prefer a firmer white, leave it for another 20 to 30 seconds, then remove immediately. Run the egg under cold water until cool enough to handle.
Using the back of a knife, gently crack the egg’s shell. Once the shell is cracked, use a knife to slice through and cut the egg in half. Scoop out the egg using a small spoon and serve in a bowl with a hunk of butter and a generous dose of salt and pepper. Toast is a nice partner for these eggs.