When Matt finally joined me in Brussels, I couldn't wait to give him my spin on a Belgian breakfast: the green drink (more on that next time); a fresh baguette; cinnamon raisin croissants; chevre, gruyere, and a delightfully stinky goat cheese; chutney procured from my last trip to London; dates; fresh fruit; and soft-boiled eggs. Needless to say, it was devoured.
See my recipe for soft-boiled eggs below!
Bring a small pot of salted water to boil and gently drop in your eggs. Set the timer for 4:45, if you like your eggs on the runny side. For a firmer yolk, set the timer between 5:00-5:15. While the eggs are cooking, prepare your toasts. My favorite way is to cut them into "sticks", perfectly sized for dipping, with a touch of soy margarine. When the eggs are ready, carefully retrieve from the pot. Running them under cold water and peel back the top third of the shell. My trick is to hold them under cold water and gently chisel away while rotating. Place them in an egg cup, sprinkle with salt and pepper, and enjoy right out of the shell.