Ingredients
Scale
Ingredients (Serves 2)
- 4 large eggs
- 4 slices of crusty bread (sourdough, ciabatta, or baguette)
- 2–3 tablespoons high-quality extra-virgin olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: Fresh herbs (parsley, thyme, or chives) for garnish
Instructions
Instructions
1. Boil the Eggs
- Bring a pot of water to a boil. Gently lower the eggs into the water using a spoon.
- Cook the eggs to your desired doneness:
- Soft-boiled: 6-7 minutes (runny yolk)
- Medium-boiled: 8-9 minutes (slightly firmer yolk)
- Hard-boiled: 10-12 minutes (fully set yolk)
- Once cooked, transfer the eggs to a bowl of ice water to stop the cooking process. Let cool for 2 minutes, then peel.
2. Prepare the Bread
- Lightly toast the bread slices to give them a warm, crisp texture.
3. Assemble the Dish
- Place the peeled eggs on a plate and slice them in half, if desired.
- Arrange the toasted bread slices alongside the eggs.
- Drizzle the bread generously with extra-virgin olive oil.
- Sprinkle the eggs and bread with a pinch of salt and freshly ground black pepper.
4. Garnish and Serve
- Optional: Sprinkle fresh herbs over the eggs or bread for extra flavor.
- Serve immediately and enjoy dipping the bread into the yolk if the eggs are soft-boiled.
