Soft-boiled Eggs and Salad Breakfast!

The soft-boiled egg is an art form rarely practiced today.

Thank you for inviting me into this blog!

Some amazingness happened today, with a couple of farm fresh eggs, smoked steal head and baby asparagus.

On soft-boiled eggs:

What amazing delights these are! It's like cracking open a dressing.

-I try to steam the eggs for 6 1/2 minutes, not letting them sit too long on the heat side of the stove.

-Put them under cold water after.

I love the role of chicken eggs in cooking. Better than butter in sauces, they make soups,  and they leven.

I like soft boiling / or soft poaching a bit more than poaching, frying, braising, pickling,  omeleting, or hard-boiling.

For the breakfast:

-Spinach (or spring greens)
-Browned butter
-Soft boiled egg
-Bacon or smoked fish
-Asparagus  or another spring veggie.

For the steps:

(while having eggs in 2" of simmering water for 6 1/2 minutes.)

-brown butter in a cast iron skillet.
-toss with spinach.
-add salt and pepper.
-roast asparagus on same pan.

Serve:

-Leafy greens with a bit of fat, tossed.
-A bit of something else spring, like asparagus.
- A soft-boiled egg, and a little piece of whole wheat toast.