Today's recipe: Soft-Boiled Egg Sandwich
Difficulty: but only because soft boiled eggs can take alittle bit of practice
Time: 10 minutes
Makes: 1 - 2 servings
2 slices toast (I used my favorite homemade recipe)
1 tbs diced celery
1 tbs diced carrots
1 tbs diced jicama
Whole grain mustard
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!