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 gentle boil. Carefully lower the eggs into the water using a spoon.
- Cook the eggs for 6-7 minutes for runny yolks and soft whites.
- Immediately transfer the eggs to a bowl of ice water to stop the cooking process. Let cool for 1-2 minutes, then peel carefully.
2. Prepare the Bread
- Lightly toast the slices of bread to make them warm and crisp.
- Drizzle the toasted bread with extra-virgin olive oil and sprinkle lightly with salt.
3. Assemble and Serve
- Plate the peeled eggs alongside the olive oil-drizzled bread.
- Sprinkle the eggs with salt and freshly ground black pepper.
- Optionally, garnish the eggs or bread with fresh herbs for added flavor.
