A Good Egg
There are some lovely eggs left after making the New Year mayonnaise.
British Araucana Blue Eggs. Free range.
There are a few days remaining of my festive break before returning to work. One of the many joys of being at home with no commute is that I can make myself some breakfast. Today, it's going to be a warm, soft boiled egg in a roll. A brown bap, buttered to the max, awaits.
For One
Kettle boiled, hob on.
A smallish saucepan works best as the water goes in and onto the heat.
As it comes to the boil, gently lower two eggs in and then reduce the heat to a simmer
Leave them for between 8 & 8 and a 1/2 minutes
Off the hob & straight into some cold water to stop them cooking any further
Peel the shells, (always a satisfying process, I find), and pop them onto some kitchen paper to drain any excess water
Time to butter the roll, & for me, to sprinkle a little bit of garlic salt onto the eggs
Slice them straight on top of the bread
Done
They have to be good, really good eggs for a morning treat like this.
That yolky, yielding egg atop the soft & garlicky, salty roll was the perfect start to the day.
AMM