6-Minute Eggs

6-Minute Eggs
  • 2Servings


  • 2 eggs
  • ice
  • 2 slices whole wheat bread, toasted
  • EVOO, for drizzling
  • coarse salt, for sprinkling
  • chopped herbs, for topping


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.

Bring at least a quart of water to a rolling boil in a medium saucepan.

Carefully lower the eggs into the boiling water and set the timer for 6 minutes. Wait patiently.

Use a slotted spoon to transfer the eggs to the ice water. Let cool and peel (in or out of the icy water).

Crush the egg onto whole wheat toast; sprinkle with coarse salt and drizzle with EVOO. Top with chopped herbs.