An egg, cooked to soft-boiled perfection, offers a comforting start to the day. Buttery sticks of salt-and-pepper-seasoned toast allow you to soak up every golden drop of yolk. Enjoy!
6 slices Firm White Bread
1 1/2 tablespoon Unsalted Butter, melted 1/2 teaspoon
Salt 1/4 teaspoon and add a dash of Fresh-Ground Black Pepper
6 large Eggs, cold
Prepare the bread: Preheat oven to 400 degrees F. Place bread slices on a baking sheet in a single layer. Brush the bread with 1/2 the butter and sprinkle with 1/2 the salt and pepper. Turn the bread slices over and repeat with the remaining butter, salt, and pepper. Place the baking sheet in the oven and bake for 3 minutes, turn slices over, and continue baking until golden — about 3 more minutes. Remove bread from oven, cut into 3/4-inch strips, and keep warm.
Cook the eggs: Fill a medium saucepan with 3 inches of water and bring to a boil over high heat. Using a spoon, lower the eggs into the water. Cover the pan, turn off the heat, and let the eggs sit for five minutes. Using a spoon, remove eggs from the water. Using a paring knife, slice 1/2 inch off the tops of the narrow end of each egg and serve alongside toast strips.