Foolproof Soft-Boiled Eggs with Rye Toast
Some breakfasts feel like a big, warm hug, and Soft-Boiled Eggs with Rye Toast are one of them. A golden, runny yolk paired with the crispy, earthy flavor of rye is the easiest way to elevate the simplest of all breakfasts.
Equipment
- medium pot
- slotted spoon or spider strainer
- toaster
Ingredients
- 2 large eggs
- 2 slices rye bread
- butter, for spreading
- Kosher or fine sea salt to taste
- hot sauce to taste, optional
Instructions
- Fill a medium saucepan with enough water to cover the eggs by 1 inch. Bring the water to a boil.
- Using a slotted spoon, slowly and gently lower the eggs into the water. At this time, I like to turn the water down slightly, so it's not vigorously boiling (medium-high). Set a timer for 6 minutes (runny) or 6½ minutes (slightly more jammy, but still soft).2 large eggs
- While the eggs are cooking, toast the rye bread until golden, and spread with butter if desired.2 slices rye bread , butter, for spreading
- When the timer goes off, immediately transfer the ggs to an ice bath for about 1 minute to stop the cooking.
- Gently crack and peel the tops off the eggs, or peel the shells completely. Season with salt and pepper, and hot sauce (if using). Serve with rye toast for dipping.Kosher or fine sea salt to taste, hot sauce to taste, optional
Notes
- For tips on soft-boiling eggs, refer to the "Expert Tips" section of this post.
Nutrition*
Serving: 1egg with 1 slice of bread | Calories: 172kcal | Carbohydrates: 16g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 191mg | Sodium: 280mg | Potassium: 123mg | Fiber: 2g | Sugar: 1g | Vitamin A: 335IU | Vitamin C: 0.1mg | Calcium: 52mg | Iron: 2mg
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
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