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.
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?
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.