"An oozy soft boiled egg pealed and squished on top of sour, dense rye bread that's been toasted then drizzled with Farrington's Mellow Yellow Cold Pressed Rapeseed Oil and seasoned with Maldon Salt and freshly ground white pepper"
I was drooling on the train when I read this! My mind translated it as the adult's dippy egg without the dipping. So this morning, when Byron asked what I wanted for breakfast, I remembered reading this and off I went to make it.
Alas, I didn't have any rye bread or white pepper, but I had everything else! I decided to butter my toast instead and used the same method of cooking my egg as in my dippy egg recipe. I made sure to cook it an extra 30 seconds on top of my usual time to ensure the whites were fully cooked through.
The dish looks so simple, but it tastes absolutely divine, especially with the yolk oozing out of the egg onto the bread. I must try this with duck egg one day. Yummy!
2 comments:
There is nothing better than a loosey egg on toast :)
Creamy and satisfying, you don't even need ..or miss, the butter
to make a yummy lunch - boiled egg sliced on lightly toasted wholemeal bread with tinned white asparagus with homemade mayo drizzled over and lots of black pepper.
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