A Twist on an Old Favorite – Soft Boiled Eggs & Toast

A Twist on an Old Favorite – Soft Boiled Eggs and Toast
Serves 2

One of my all-time favorite meals to make is soft boiled eggs with toasted solders. I grew up with my mother making this dish. When I was old enough, I would make it at home myself. To this day, I normally make this for breakfast on a Sunday for the boys. If I’m traveling and call home to make sure they are fine, the boys will often tell me, “Dad, I’ve just made soft boiled eggs with toast for dinner.” Even though I leave them a refrigerator full of prepared meals, it’s good to know they can cook for themselves and will never starve while I’m away.

Of course, the dish has evolved over the years from two eggs in eggcups with sliced buttered, toasted fingers of bread or soldiers to include mushrooms, arugula, and goat cheese. My true favorite is a soft-boiled egg paired with a fresh ripe avocado, my lovely tomato jam, and freshly toasted artisan bread.

Over the years what’s become central in my life are simple ingredients that you can find anywhere combined in simple ways that always tastes delicious. This old-time favorite is a perfect example. I hope you give it your personal twist.

Soft Boiled Eggs and Toast
Serves 2

Ingredients:
2 large, free-range eggs
1 ripe avocado
¼ to ½ lemon
2 slices whole wheat artisan bread
2 tablespoons tomato jar or 1 small ripe tomato, diced
2 teaspoons extra virgin olive oil
Sea salt and freshly ground black pepper

How to make:
Take a small saucepan and fill with water. Bring it to a boil on the stove. Once the water is boiling, carefully lower your eggs in and cook for 7 minutes. You want a soft-boiled egg with a runny yolk.

While the eggs are cooking, cut all the way around the avocado stone. Twist to make two halves. Take a knife and spear the stone. Twist to remove it. Carefully tap your knife to release the stone and discard.

Scoop out the flesh of the avocado and drop into a small bowl. Cut the lemon in half and squeeze the juice over the avocado. Use a fork to lightly mash the avocado and juice together.

Remove the eggs from the pan and run under cold water. Peel off the shell. Place the eggs into a small bowl, and mash with a fork.

Toast the bread to your liking, while still hot spread over the tomato jam or spoon over the diced tomato. Spread over the avocado mixture, followed by the egg, and a drizzle of olive oil. Season with sea salt and a twist of freshly ground black pepper.

Lovely Tomato Jam

Ingredients:
1½ cups cherry tomatoes, diced
2 garlic cloves, minced
2 tablespoons brown sugar
1 tablespoon fresh lime juice
1 teaspoon apple cider vinegar
1 teaspoon thyme leaves (no stems)
¼ teaspoon salt
¼ teaspoon pepper

How to make:
Take a small saucepan, add the tomatoes, garlic, sugar, lime juice, vinegar, and thyme leaves. Place over a high heat and bring to a boil. Turn down to a simmer and gently cook for 5 minutes. Remove from the stove and allow to cool. Place into a jar or bowl with a tight-fitting lid. Store in the refrigerator until needed. Keep for up to a week.