SUNDAY MORNINGS at MY HOUSE soft-boiled eggs with toast fingers

     Unfortunately, eating a petit déjeuner in Paris is just a memory.  I've been home now for one month.  There are no more soft-boiled eggs and toast fingers (nor café crème or jus d'orange pressé) at the outdoor café on the Place de la Contrescarpe.  Nope... none of that now that I'm no longer in Paris.  But being at home and making my own breakfast in the morning has not lessened my desire to enjoy a soft-boiled egg with toast fingers.  In fact, for the past 2 weeks this is all I've eaten for my first meal of the day.

     I love eggs prepared any which way and any time of the day.  But given a choice, I will most likely ask for a soft-boiled egg with toasted sourdough bread at breakfast.  Purchase the freshest, organic eggs you can find.  It really does make a difference.  And although I use large eggs in all of my baking, having extra-large eggs on hand for soft-boiling insures you'll get a few extra spoonfuls. 
                                                                                                               Perfect!

                                • Soft-boiled Eggs with Toast Fingers •

•  Take your egg(s) out of the refrigerator and put a saucepan full of water over medium heat.  When the water comes to a simmer, gently slip the eggs into the water.  Set the timer for 5 minutes and cook the eggs in the water kept at a gentle boil.  It may be necessary to turn down the heat. You do not want a strong boil when you add the eggs nor during the cooking -- that will crack them. 
•  While the eggs are cooking, toast the sourdough slices (or whatever your favorite bread is).  Spread toast with salted butter and using a sharp knife, cut into "fingers".  Arrange on a plate next to your egg cup.
•  When the eggs are done cooking, use a large spoon or tongs to transfer the egg(s) to the egg cup(s).  Let the egg set for about one minute before taking a sharp paring knife to pierce a circle around the top of the egg (or use a soft-boiled egg topper).  Remove the top of the egg shell and sprinkle the interior with salt, dip the toast fingers into the yolk and sprinkle more salt onto the egg as needed. 
• I start out making myself one egg, and always end up making two!

 

   
     Round out your Petit Dejeuner with a glass of freshly-squeezed orange juice, a café au lait, or a bittersweet chocolat chaud.  Bon Appetit!

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