Soft Boiled Eggs and Toast

When I was a little girl, my Dad used to make these for me. Somehow he always seem to cook them perfectly. I cook these now for my kids and they really love them. They are very simple, served with lightly buttered toast pieces and served in a bowl with just a little salt and pepper. I am surprised of how many people don't know about this simple and healthy breakfast.

Ingredients:

4 large eggs
white or whole wheat bread
butter or margarine
salt and pepper
Directions:
1. Place eggs in a single layer in a small saucepan. Add enough cold water so it is about 1 inch above the eggs.
2. Place the saucepan on burner, turn heat on high and bring the water to a boil. Boil gently for 3 to 4 minutes.
3. Immediately remove from heat, drain and run cold water over the eggs. As soon as they are cool enough to touch, crack them in half completely with a knife into two pieces.
4. Scoop the egg white and yolk out and place them in a single serving bowl. I usually put 2 eggs per bowl.
5. Toast bread and lightly butter. Cut or break up into pieces and place into bowl, mix with egg.
6. Season with salt and pepper as desired

Comments:

- You have to move very quickly once they are done boiling if you want the eggs a little runny. That is why I like to only cook 4 eggs at a time. It takes a couple of times making them until you get it right and the level of doneness that you desire. If you don't like them runny, cook 4-5 minutes.

Tips:

- None.

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