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Six Minute Breakfast

Jan 29, 2015

One of my absolute favorite breakfasts just happens to also be one of the easiest. Have you ever had a soft boiled egg?

It’s gooey, delicious, fantastic with carbs, and best of all–you’ll have breakfast in just 6 minutes.

Here’s what you’ll need:

  • Eggs (however many you’d like)
  • Butter
  • Good, sharp cheddar (I used white cheddar)
  • Your favorite herbs (optional, but delicious)
  • Salt & Pepper

(It’s really complicated.)

First, put on a pot of water, you’ll want to bring it to a rolling boil.

While you’re waiting for your water to boil, make your toast! You’ll want to use two pieces to create about 3 soldiers. I like mine with butter, sprinkled with a little bit of herbs (italian herbs, herbs de provence, whatever!) Then, once your toast is done to your liking, you’ll want to cover three of them in good cheddar. (The cheese makes a difference, believe me. Get the good kind and shred it yourself!)

By now, your water should be boiling. Drop in your eggs, and set the timer for 6 minutes. EXACTLY.

(Do NOT forget to set the timer, this is the only part that is easy to mess up!)

Return the cheese covered soldiers to the toaster oven, or your regular oven, and set the dial to “broil” and toast until the cheese gets gooey and bubbly.

Remove from the broiler, and top the cheesy soldiers with their non-cheesed brothers. This will make a long, skinny, little cheese sandwich of sorts.

Yes, I’ve also realized it might be easier to just make a “grilled cheese” and cut them into thin slices as the final step, however, I have found that this method does not make the soldiers as crispy, and I’m a stickler for crispy soldiers.

Remove eggs and dry them off, and set in egg cups. If you don’t have egg cups, that’s totally fine. You can use small ramikins or even roll up some paper towels and fold in a small circle to make a base. Seriously, use whatever. Use a spoon to lightly tap around the top part of the eggs, and remove the tops. Scoop out the white part until you can see the yolk. Season with salt and pepper to finish.

Start dipping!

I dip, you dip, we dip.

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