Let’s put this out there at the beginning: No, it’s not the most elegant looking dish in the world. I grew up on this dish, and is likely the most Plebian of recipes to be found, anywhere. It doesn’t have multiple layers of elegance or overtones. What it is, is an easy, fast, filling and tasty breakfast that’s simple to prepare and checks all the boxes. Protein? Check. Carbs? Certainly. Fats? “Some.” [*Ahem*]. The math is easy- One egg per one piece of toast per 1 tablespoon butter (or less), usually two to three eggs/pieces of toast per person. It scales beautifully.
The following recipe is set up for serving three people.
Special Equipment:
1 bowl-sized strainer, pastry or basting brush
Ingredients:
- 6 eggs
- 6 pieces of bread, for toast
- >= 6 Tbsp butter
- Salt to taste
- Pepper to taste
- 2 Tbsp white vinegar
- Water, for boiling eggs
Directions:
Begin by toasting your bread on a light to medium setting; the point is to still allow the toast to be pulled apart without crumbling. While this is in the toaster, cut your butter into smaller pieces and microwave to melt the butter.
Place two inches of water into a medium pot and add the vinegar and bring to a rapid boil. The vinegar prevents runaway seepage of the egg whites should the eggs crack or fracture when being placed in the water. If you are using refrigerated eggs like most of the US uses, set your timer and boil for 6 to 6 1/2 minutes. If your eggs are room temperature, then reduce this time by one minute.
While the eggs are boiling, take your toast and use a basting brush to quickly butter the bread with the melted butter, then tear into bite-sized pieces into a large bowl. If you have any butter left, pour it over the toast. Add tow to three pinches of salt and a commensurate amount of pepper to the bowl.
When the eggs reach the proper cooking time, promptly remove them and place into the bowl-sized strainer and run cold water over them for one minute. We don’t wish to chill the eggs, simply cool enough to handle and peel them. Start this process by making a small fracture on the large end of the eggs (there is a void there that allows you to get under the shell more effectively) and place the peeled eggs into the bowl with the toast.
TIP: I often save plastic grocery bags for countertop scrap. It saves trips to the trash can and keeps your cutting board clear.
After all of the eggs have been placed into the bowl, use a large spoon and chop up the eggs and combine thoroughly into the toast to avoid any clumps of salt & pepper. Serve immediately.
Upgrades:
- Try sourdough bread or your favorite loaf instead of your standard grocery store “shelf stable” sliced bread.
- Add crumbled bacon
- Garnish with sriracha, hot sauce or chopped scallions
