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(Soft-boiled Eggs with Whole-Wheat Toast Fingers)
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Serves 2
2 eggs (I used jumbo sized organic brown eggs)
water
salt
black pepper
4 slices of bread of your choice, toasted, cut into 1 cm thin strips (I used Light Style Soft Wheat Bread)
butter (optional. I did not butter the toasts)
6-8 asparagus stems, ends trimmed
Fill a saucepan upto a third with cold water and bring it to a boil on medium-high heat. Use another shallow saucepan and boil water for asparagus, if using. After the water starts bubbling, gently drop the eggs, one by one, into it and cook them at a steady boil for exactly 4 minutes. At the same time cook the asparagus in the other saucepan for the same amount of time.
While the eggs boil, toast the bread slices till golden brown and cut them into thin strips.
After 4 mins, take the eggs out of the water and hold them under running cold water for a min or so to stop the cooking process. Place them on egg cups and slowly slice the top of each one with the help of a knife by tapping on one side and gently sliding the knife through the top; the yolk should still be runny enough to dip the (toast or asparagus) soldiers in.
Sprinkle some salt and black pepper before dipping the soldiers in the yolks. Scoop out and eat the remaining yellow and white after you finish eating the soldiers with the yolk.
I used some asparagus for soldiers along with the toast strips. Some other variations that might work well for soldiers would be baby carrots, breakfast sausages or bacon strips.
