SIMPLE SOFT-COOKED EGG WITH TOAST
With its yolk barely set at the edges and defiantly runny throughout, this three-minute egg is, indeed, perfect -- but not quite complete without a slice of chewy, thick-cut country-style bread, toasted as you please and served on the side for dipping.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 4
Steps:
- Place egg in a small saucepan, and add enough cold water to cover by 1 inch. Bring to a boil. Cook for 3 minutes.
- Meanwhile, toast bread. Butter, and then cut in half diagonally. Remove egg from saucepan. Briskly tap wider end of egg with the back of a spoon until shell cracks. Remove the cracked top with the spoon. Season with salt and pepper, and serve with the toast.
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