This little breakfast is pure simplicity and genius. I happen to love poached eggs and over-easy eggs, but recently Rich introduced me to something his mom used to make - soft-boiled eggs. He served them in these cute little glass egg cups his mom had given us one Easter, with strips of buttered whole-grain sourdough toast on the side -major points for presentation! It is so fun to crack open the top, and dip the toast in. You can then use a spoon to scoop out what you didn't catch with the toast. This is totally old school, totally comforting. A most perfect little breakfast.
To soft boil an egg, bring a pot of water to a boil. Poke a pin hole in each end of the egg. Carefully drop egg into boiling water and set a timer for 4 minutes. Plunge egg into a bowl of cold water for 10 seconds (to stop the cooking), then serve immediately. This method is good for up to 4 eggs - you may need to increase the time if you have more eggs.