…otherwise known in my family as “Dropped Egg on Toast“.  No fancy names needed.

(feeds one)

2 eggs
a pot of water (3 cups)
white vinegar
2 pieces toast
salt & pepper

Step 1: Fill up a pot with water – bring to a boil; add in about 2 tablespoons of vinegar; this helps the egg firm up.

Step 2: While you wait for the boil, take 2 ramekins (or 2 bowls if you don’t have a ramekin), crack the egg open without breaking the egg yolk; do this in advance so when you add it to the boiling water, it won’t break on the drop.  As soon as the water is boiling, pour the eggs into the pot, gently.

Step 3: Set your timer for 3 minutes.   I’m not kidding.  While you have 3 minutes, pop in some toast.  When the timer goes off – make sure to turn the eggs off the heat, take a slotted spoon and transfer to your toast.  Add some salt & pepper – and DONE.  If you overcook it, it’s an overcooked egg.  If you undercook it, it’s an undercooked egg.  The key here is the THREE MINUTES.

Ways to change this up would be to sift through your garden or pantry; goodies like tomato, arugula, basil, salsa, hot sauce, avocado, salmon, bacon, ham, etc. Just add the top under or over the egg to give it more flavor, but if you don’t have anything, a simple egg on a piece of toast is as delicious as the decorated ones.



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