breakfast

Soft-Boiled Eggs with Soldiers

Name: Soft-Boiled Eggs with Soldiers
Prep time: 2 min
Cook time: 6 min
Total time: 8 min
Yield: 2
Ingredients: 4 large eggs, at room temperature; 4 slices thick-cut white bread; Unsalted butter, softened; Flaky sea salt; Freshly ground black pepper

The British nursery classic, and still one of the most satisfying ways to eat an egg. A 6-minute boil produces a white that is fully set and a yolk that runs like liquid gold when you break through with a strip of buttered toast. Timing is everything here — use a timer, not your instincts.

Prep: 2 min Cook: 6 min Total: 8 min Serves: 2

Ingredients

4 large eggs, at room temperature
4 slices thick-cut white bread
Unsalted butter, softened
Flaky sea salt
Freshly ground black pepper

Instructions

Bring a saucepan of water to a rolling boil. The water should be deep enough to cover the eggs by at least an inch.
Gently lower the eggs into the boiling water using a slotted spoon. Start your timer for exactly 6 minutes and 30 seconds.
While the eggs cook, toast the bread until golden and crisp. Butter generously and slice each piece into 4 strips — these are your soldiers.
When the timer goes off, transfer the eggs immediately to egg cups (or small ramekins). Tap the top of each egg with a knife and remove the cap of shell.
Season the exposed yolk with a pinch of flaky salt and black pepper. Dip your soldiers into the runny yolk.