Soft Boiled "Jammy" Eggs on Toast
With the whites compleatly set and the yolks just starting to cook through, the results are stunning!
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.)