Tuesday, March 27, 2012

What's for Breakfast? Soft Boiled Egg Salad Sandwich

Soft boiled egg sandwich on homemade whole wheat bread from the "Cozy Homemade Bread = Serenity" post (August 28, 2011)

Breakfast is not perhaps underrated, but under-explored.  There are so many possibilities yet all I ever see people eating are donuts and Poptarts and toaster waffles.  Pre-made, over-sugared crap.  Although I think it's dangerous to reduce food to energy, in many ways that is why we eat.  We need nutrients, energy, to survive.  Period.  What we eat should at very minimum provide the energy we need to live.  Sugary treats don't do this. Much as we love them, they are not really food, making it an especially bad choice first thing in the morning.

I don't like reducing food to energy because it is so much more than that.  For one thing, meals are meant to be social experiences, a time to relax and enjoy each other's company.  Also, cooking - or even just making our own food choices - is a creative experience.  And it is clearly pleasurable.  We enjoy eating.  And there is nothing wrong with that.  It is much better than mindlessly mawing while sitting at our desks or running for the train.  I've often eaten breakfast in my car on my to work, not tasting anything at all, just fueling.

To combat the boring breakfast rut most of us find ourselves in, I'm working in a few more ideas to add to your repertoire.  Theses are quick, easy, nutritious ideas for you to try.  As always, I'd also love to hear you comments and recipes, even your favorite "guilty" breakfast.

Today's recipe: Soft-Boiled Egg Sandwich

Difficulty: Ant Icon 32x32pxAnt Icon 32x32pxbut only because soft boiled eggs can take a          
                  little bit of practice
Time: 10 minutes
Makes: 1 - 2 servings


2 eggs
2 slices toast (I used my favorite homemade recipe)
1 tbs diced celery
1 tbs diced carrots
1 tbs diced jicama
1/2-cup arugula
Whole grain mustard
Black pepper
Old Bay Seasoning


The key to a really perfect soft-boiled egg is not dropping it into water that is already boiling, but allowing the egg to heat slowly at first with the water.  
Place whole eggs, shells and all, into a pot of water.  The eggs should be barely covered by water.  Water should be from the tap, not yet heated.  Add a pinch of salt to the water and place covered pot on a burner on medium high to high heat.   Cook until egg is soft-boiled.  It should take about seven minutes or five minutes from when the water begins boiling.  You may need to remove the lid or adjust the burner temperature.

While the eggs cook, toast bread.  Chop vegetables and place in a bowl.  Rinse arugula.  Spread mustard on your toast.

After allotted time, remove eggs from heat and run cold water into the pot.  This stops the eggs from continuing to cook in the hot water.  Leave the eggs to cool in the cold water for a few minutes.  You can also take them our of the water and leave them in the fridge for hour or a few days.  They are easier to peel if they have been sitting for a while.  You may want to make a few eggs at once to keep on hand.  (If you intend to save some in the fridge, do not peel.  Just place the eggs in shells in the fridge.  They will keep better in their shells.)

Remove eggs from water, crack and peel them carefully.  Soft-boiled eggs are very delicate.  Take your time and be gentle.  After the eggs are peeled, rinse them to make sure you removed any small pieces of remaining shell.

Place the eggs in the bowl with the chopped vegetables and dice gently.  The yoke will break and run down through the vegetables as you slice the white.  Season with pepper, Old Bay and salt to taste.  Stir gently.

Spoon egg mixture onto toast and top with arugula.  Eat open-faced or as a sandwich.  Enjoy!

1 comment:

  1. Leave it to EDOT to make a gourmet breakfast around soft-boiled eggs!!! I am looking forward to trying it as soon as I get the special ingredients. Thank you for another yummy and creative post!