My 8-year-old has reached the point in the holidays where quenched anticipation, travel, late nights, not enough time with Grandma and Cousin Pete, lack of daily routine, and a relentless cough is taking a toll.
After a treatment of snow and crisp air didn’t work to refresh the spirit today, I turned to comfort food. I chose something high in protein and high on the requested menu when kids were sick in my house growing up. We called it “Diet Egg,” though served with copious butter and toast, it’s probably not the best weight loss plan component.
I think soft-boiled eggs are not too prevalent around here and are more of a traditionally British thing. But they are good, and quick. Quick enough to make before school. You can serve soft boiled eggs straight up in a traditional cup, British “Eggs and Soldiers” fashion (with strips of toast “soldiers” for dipping), or this “Diet Egg” fashion which makes for user friendly fork eating.
I started out making a bowl for me and one for the 8-year-old, but when I turned to make a cup of coffee, my littles swooped in ate my whole bowl, declaring it too delicious for just a taste. We renamed it “Breakfast Stuffing.”
- Bring a bowl of salted water to a rapid boil.
- Lower in your egg(s). Cover the pot and lower the heat.
- Boil for 5 minutes for a runnier egg and 6 minutes for less runny.
- Remove the eggs from the heat and briefly run under cold water so that you can handle it (or hold the egg with a towel, folded paper towel, etc).
- Crack the egg by whacking it on it’s side with a butter knife. Manually break the egg shell into a top and bottom piece. The yolk should be runny, so if you are serving in a cup, crack toward the top, or crack it over a bowl/plate.
- Serve warm by scooping out the egg out of the shell with a spoon or piece of toast.
Soft-Boiled Egg Breakfast Stuffing (A.K.A. Diet Egg)
- 2 eggs
- 2-3 pieces of bread
- butter or butter-like spread (we like Olivio)
- salt and pepper to taste
- Get your eggs soft-boiling.
- While your eggs are boiling, toast the bread until golden. Liberally butter the toast.
- Break up 1 1/2 pieces of buttered toast into a bowl. Reserve the rest for topping with your “stuffing,” for scooping up yolk in the bowl, or to distract passersby who might otherwise try to eat your meal.
- Crack your eggs over the bowl with the toast pieces and scoop the rest of the egg into the bowl. Get the yolk in and keep the egg shells out.
- Add salt and pepper to taste and stir to mix.
- Gobble while warm and before your children spot the bowl.