Skip to main content

Eggs & Soldiers

Eggs & Soldiers
This is my favorite comfort food for breakfast: soft-boiled eggs served with strips of buttered toast.
It brings out the child in most people to imagine assembling forces and gathering the little army of toast soldiers to attack the soft-boiled egg fortress (I guess you could say the Duke of Shellington lives there).
One person said, “A soft-boiled egg with toasty soldiers is food of the gods. The gods!” Yum.

Here is how I make mine:

1 egg
1 piece of bread for toasting
Butter (or goat cheese and herbs)
Salt (we like fleur de Sel)
Egg cup
Knife (for removing “hat” off egg)
Tiny spoon

1.     Bring small pot of water to a boil.  Using a spoon, submerge egg(s) into water.  Set timer for 4 or 5 minutes.  I like 4-minute eggs, myself.
2.     While egg is boiling, put bread in toaster.  When done, butter the toast (or spread of choice).  On cutting board, cut bread into ¼ - ½-inch “soldiers” for dipping.
3.     Line up your army of “soldiers” on the plate with the egg cup.
4.     Remove egg(s) when timer goes off.
5.     Place egg in egg cup. 
6.     Using a table knife you can take off the “hat” (top of the egg) one of two ways: 
a.     Whack off the “hat” with a good swift, well-aimed hit
b.     Tap around the “brim of the hat” with tiny taps until you’ve cracked it all the way around.  Stick in the tip of the knife to lift off the hat. Sometimes it keeps a little hinge and stays open that way.
7.     Sprinkle a little salt on the inside of the hat and scoop out with your tiny spoon to eat.  Sprinkle a little salt in the egg and give the order to the soldiers!  Start dipping into the yolk and eating.
8.     Use the tiny spoon to scoop out remaining deliciousness.
9.     Remember how wonderful you are!


Popular posts from this blog

Easter Babies (Croatian Easter Bread Dolls)

  Easter Babies                                                     ******* Makes 12 Easter Babies These Easter Babies (Croatian Easter bread dolls a.k.a.   primorski uskrsne bebe )  are a new tradition in our family. The egg dying, dough mixing and braiding is so fun for children and grownups—it’s contagious. Traditionally, they are made with red-dyed eggs, but we use the colors we already have dyed. They make sweet gifts and they also look charming laying next to each Easter dinner plate.  This lady  uses naturally dyed eggs for her Easter babies. If you're already making  challa bread , use extra challa dough for these babies (simply make enough dough for 2 loaves, only bake one challa, and use the remaining dough for the Easter Babies).

Sprouts Foo Young

Sprouts Foo Young ******* For each pancake:   2 eggs Grapeseed oil or ghee 1 C sprouts (alfalfa, sunflower, mung bean) 1 small clove garlic, minced ¼ C chopped green onion tops 1 tsp freshly grated ginger (or pinch of ground ginger) ½ to 1 tsp Braggs amino sauce (like soy sauce) Optional:  add shrimp or fresh crab meat to step #1 Add a bit of oil in a small skillet.  Over medium heat sautee garlic, ginger and green onion tops.  Do not brown the garlic—that will make it bitter. Meanwhile, in a small bowl, whisk eggs until light and fluffy.  Whisk in Braggs. When garlic is fragrant, add a bit more oil, then add sprouts, give them a stir or two (to mix with garlic, etc.), and pour egg over all.  Cook like an omelette, or flip like a pancake to brown on both sides.  

Pumpkin Pie-Coconut Cream Ice Cream

Pumpkin Pie Ice Cream Makes 1 quart I spy some dietary restrictions in my future. The doctor’s verdict will be in within a month, so I was hoping that some of the few remaining approved edibles (including coconut) could turn out something muy bueno. They did. This ice cream is excelente. The gingersnap cookies won’t be an option for the Paleo eater at the table, but everyone else will love them.  Modified from the nourishing gourmet