I cannot take full credit for this recipe. Over multiple stays at my girlfriend’s family home, I was clued into the fact that one of the most common breakfasts in the UK or Ireland, (which is where her parents are from), is a simply soft-boiled egg on toast. I now start my day with this breakfast 2 to 3 times a week!

Her mom gave me the ultimate, foolproof method for a perfect egg, and now I pass this recipe onto you.

The Easiest Egg on Toast

Ingredients:

1-4 Large Eggs

Sliced Bread (toasted)

Kerrygold Butter

Sea Salt

Black Pepper

Steps:

1. Fill a small-to-medium sized saucepan/pot with enough cool/lukewarm water to just cover the eggs. (Eggs must be completely submerged)

2. Depending on the strength of your burner, turn stovetop  to medium-high or high and set a timer for 10 minutes. (If you’d like your yolk more set, adjust the timer to 12 minutes.)

3. While eggs are cooking, prepare toast. (I shouldn’t need to tell you how to do this.)

4. Fill a bowl with cold water and ice, (you’ll need this to stop cooking the eggs after removing them from the pot).

5. When the timer ends, remove eggs and immediately place in the bowl of ice water for a few seconds. Turn eggs to make sure they cool evenly.

6. Remove eggs from bowl and dry. (If you have egg cups, serve them in that!)

7. Using a knife or spoon, remove the top of the egg and scoop out the egg onto a slice of buttered toast.

8. Season to your liking with salt & pepper.

9. Enjoy!

Notes:

1. This egg is also a great topping for avocado toast.

2. Other great seasonings I enjoy are Trader Joe’s Everything but the Bagel, Pink Himalayan Salt & Smoked Paprika, or Garlic Salt