6-Minute Eggs

6-Minute Eggs

by 33 people

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Makes: 2 servings

  • 2 eggs
  • ice
  • 2 slices  whole wheat bread, toasted
  • EVOO, for drizzling
  • coarse salt, for sprinkling
  • chopped herbs, for topping
  1. Start with room-temp eggs (leave them on the counter for about 30 minutes). Fill a large bowl 2/3 full with ice (don't skimp!), then fill the bowl with water.
  2. Bring at least a quart of water to a rolling boil in a medium saucepan.
  3. Carefully lower the eggs into the boiling water and set the timer for 6 minutes. Wait patiently.
  4. Use a slotted spoon to transfer the eggs to the ice water. Let cool and peel (in or out of the icy water).
  5. Crush the egg onto whole wheat toast; sprinkle with coarse salt and drizzle with EVOO. Top with chopped herbs.
  • Serve on top of grits, polentaor even oatmeal.
  • Cut up and add to a spinach salad, along with some good-quality canned tuna.
  • Chop and mix with boiled new potatoes and canned artichokes for a pumped-up potato salad.