Jammy Eggs on Toast

By Christina Collins

soft boiled eggs

We be jammin’!

There is nothing more lovely than a farm fresh egg on a Sunday morning. I often make the classic over easy eggs with toast and bacon because we never get tired of that oozy, gooey yolk to dip our bread in. However, sometimes I like to change it up! After all, variety is the spice of life!

The problem with changing up the basic breakfast is that sometimes the recipes are just too complicated and time consuming for early in the morning. So when I found a recipe in Ina Garten’s cookbook, Modern Comfort Food, that had only a few ingredients and looked delicious, I was very excited to give it a try.

Don’t you love when a recipe comes out looking just like the cookbook? I do!

There is actually a substantial difference in Ina’s recipe and mine and that is how we each make our eggs. My method has yielded perfectly jammy yolks and cooked through whites each and every time,. I prefer my method compared to Ina’s because Ina adds her cooked eggs to an ice bath for a few minutes after cooking, and simply put, I like hot jammy yolks, not cold ones.

This recipe for a perfect soft boiled egg on toast is such a delicious way to enjoy a beautiful farm fresh egg and it couldn’t be any easier or impressive. This is the perfect breakfast to make for houseguests, a regular breakfast or a special occasion. It’s simply impressive and simple. What’s better than that?

Feaster’s Tip:

  • The eggs are the star of this dish and so I highly recommend using good quality eggs. Eggs are never really the item on your shopping list that you want to compromise on.
  • If you are interested in learning more about the difference in eggs and how to select the best eggs, click here.

soft boiled eggs on toast

Soft Boiled “Jammy” Eggs on Toast

With the whites compleatly set and the yolks just starting to cook through, the results are stunning!
Prep Time 2 mins
Cook Time 5 mins
Course Breakfast
Cuisine American, French, International
Servings 4

Ingredients
  

  • 4 cold eggs large or extra large
  • 4 slices of toast
  • 4 tbs butter at room temperature
  • 4 tbs whole-grain mustard
  • 4 tbs minced fresh dill
  • kosher salt & freshly ground black pepper
  • fleur de sel (finishing sea salt)

Instructions
 

  • Carefully add the eggs to a pot of water, large enough for the eggs to have space to not knock into each other.
  • Bring the water with the eggs to a boil. (Do not walk away- watch for the water to start to boil or the eggs will over cook!)
  • When the water starts to boil, start a timer for exactly 3 minutes. If the water is boiling too intensly and the eggs are moving too much around, bring it down to a lower boil.
  • Carefully remove the eggs using a slotted spoon from the water, and set aside.
  • As soon as the eggs are cool enough to handle, peel the eggs.
  • Meanwhile, toast the bread. Spread each slice with 1/2 tbs of butter, then 1/2 tbs of whole grain mustard.
  • Place each egg on the center of each toast and slice the eggs down the middle, and then across, for 4 quarters. Be careful not to slice through the toast.
  • Sprinkle with dill, kosher salt & pepper. Finish with a sprinkle of fleur de sel (sea salt.)
Keyword eggs

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