Warm Egg Breakfast

One of my favorite meals from our honeymoon was a simple, straightforward, soft boiled egg breakfast. Although fairly minimal, the meal felt fanciful as we enjoyed it on a slow morning in Paris, and I instantly knew I would be recreating this meal at home.

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The main piece in this meal is a just a soft boiled egg. I boiled five cups of water, brought it back down to a simmer, then added four eggs to the water and set a timer for six minutes. After running the eggs under cold water immediately after cooking, I just sliced off the top of each egg and put them into egg cups.

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To scoop up the runny yolk inside the egg, I sliced up a few pieces of bread and lightly toasted them. To accompany the egg and bread, I set out a jar of delicious homemade jam and some butter. Just as we had experienced in Paris, I made coffee and squeezed a few grapefruits to make a fresh juice to complete the meal.

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This leisurely breakfast was just as satisfying and decadent as we remember, and it will certainly remain a staple in our home.

 

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