Soft-yolk toast with herbs
The breakfast that taught me patience. Good bread, good butter, one egg — and a little care.
Method
01
Boil the water.
Bring a small saucepan of water to a full boil. Lower to a gentle simmer.
02
Cook the eggs.
Lower the eggs into the water carefully with a spoon. Set a timer for exactly 6 minutes 30 seconds for a flowing yolk. Remove and transfer immediately to cold water for 1 minute.
Note. Timing is everything here. 6.5 min = soft gold. 7 min = jammy. 8 min = hard. Pick your moment.
03
Toast and butter.
While the eggs cool, toast the sourdough until golden and crisp. Spread with butter while hot.
04
Peel and serve.
Peel the eggs under cold running water. Cut in half. Place on the toast. Season generously with flaky salt and pepper, scatter chives and thyme leaves over the top.
Note. The yolk should spill slowly when you press the egg. That is what you are here for.
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