Soft Boiled Eggs With Anchovy Toast Recipes

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MARTHA'S SOFT-BOILED EGGS



Martha's Soft-Boiled Eggs image

Despite its name, the boiled egg shouldn't be boiled throughout the cooking process-a method that yields a rubbery result-but rather brought to a boil and then immediately removed from heat. Serve with buttered toast.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 2

4 large eggs
Coarse salt and freshly ground pepper

Steps:

  • Place eggs in a saucepan large enough to accommodate them in a single layer. Fill the pan with cold water, covering eggs by an inch. Set over medium-high heat, and bring to a boil. Turn off heat, cover, and let stand 1 1/2 to 2 minutes. Remove eggs from water. Serve immediately in egg cups -- perfect for cracking and scooping the egg right from the shell. Season with salt and pepper.

SOFT BOILED EGGS



Soft boiled eggs image

Struggle to make perfect soft-boiled eggs with a runny centre? Just follow our foolproof recipe, then serve with toast soldiers or in a salad niçoise

Provided by Miriam Nice

Categories     Breakfast, Brunch

Time 5m

Number Of Ingredients 2

2 large free-range eggs, at room temperature
toast to serve

Steps:

  • Fill a medium sized saucepan with water and bring to a rolling boil.
  • Make sure your eggs aren't fridge cold. By having the eggs at room temperature, it will be less of a shock for the egg reaching the hot water and therefore less likely to crack. You can also use an egg pricker to make a very small hole in each egg before boiling, which will also reduce the chances of it cracking in the heat. Slowly lower the eggs into the water using a spoon.
  • Set your timer for 4-5 mins for runny/dippy eggs to serve with soldiers, or 6-7 mins for soft-boiled eggs for a salad. If serving in a salad, plunge the eggs into a bowl of cold water as soon as the timer goes off - this will stop them cooking and cool the shells quickly for peeling.

Nutrition Facts : Calories 191 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Protein 19 grams protein, Sodium 0.5 milligram of sodium

SOFT-BOILED EGG AND WHITE ANCHOVY BREAKFAST SANDWICHES



Soft-Boiled Egg and White Anchovy Breakfast Sandwiches image

Provided by Marco Canora

Categories     main-dish

Time 25m

Yield 2 sandwiches

Number Of Ingredients 5

2 large eggs
1 Finnish ruis bread, 1 English muffin or 2 slices other bread
2 tablespoons chopped fresh parsley
6 white anchovy fillets
Fine sea salt and freshly ground black pepper

Steps:

  • Fill a pot about halfway with water, and bring it to a boil over high heat. Use a large spoon to lower the eggs (in their shells) into the water one at a time. Reduce the heat to medium-high, and cook the eggs for 6 to 7 minutes-6 minutes for a runnier yolk, 7 minutes for a tighter, thicker yolk. While the eggs are cooking, toast the bread.
  • When the eggs are cooked, remove them from the heat immediately and gently run cold tap water over them until they're cool enough to be handled. Carefully crack the eggs with a light tap, and peel them like hard-boiled eggs.
  • Mash 1 egg on each piece of toasted bread with a fork. Top each egg with a sprinkling of parsley and 3 anchovy fillets, and season with salt and pepper.

SOFT-BOILED EGGS WITH TOAST



Soft-Boiled Eggs with Toast image

This filling, protein-packed meal takes just minutes to prepare.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 4

2 large eggs
2 slices bread, well-toasted
2 teaspoons unsalted butter
Salt and freshly ground black pepper

Steps:

  • Boil a saucepan of water. Slowly lower the eggs into the pan on a slotted spoon (to not crack on the bottom). Cook for 4 minutes. Remove and place in cold water. Meanwhile toast the bread and spread with butter.
  • Scoop the eggs into a small bowl. Break the bread into pieces and add to the bowl. Sprinkle with salt and pepper. Stir the eggs and toast together until the toast is coated with yolk.

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