Eggs and Toast Soldiers

Step 1

Bring a small pot of water to a rolling boil over high heat—you'll need enough water to cover the eggs by about an inch. While the water heats, cut each bread slice into strips about 1 inch wide and 4 inches long; these are your toast soldiers.

Step 2

Gently lower 4 large eggs into the boiling water using a spoon. Set a timer for 5 minutes—this will give you runny, jammy yolks perfect for dunking. The water should return to a gentle boil within 30 seconds.

Step 3

While the eggs cook, place a 10-inch skillet over medium heat. Add 2 tablespoons of unsalted butter and let it melt, swirling the pan so it coats evenly. When the butter is foaming and smells nutty, arrange your bread soldiers in a single layer and toast for 1-2 minutes per side until golden brown and crispy. You want them firm enough to dunk without falling apart. Transfer to a plate and season lightly with a pinch of fine sea salt.

Step 4

When the timer goes off at 5 minutes, carefully remove the eggs with a slotted spoon and place each one in an egg cup. Tap the top of each shell with the back of a small spoon and carefully remove the cap to expose the soft, runny interior—you should see the yolk wobbling slightly.

Step 5

Arrange the egg cups on a plate alongside the toast soldiers. Sprinkle a few grains of fine sea salt and a small grind of black pepper directly into each soft-boiled egg. Dip each toast soldier into the runny yolk—let the egg coat the bread generously before eating. The soldiers should soak up the yolk and provide a satisfying crunch against the soft, warm egg.