The perfect seven minute egg–this method is a foolproof way of getting an egg somewhere right between soft and medium. I really recommend getting the freshest eggs (Farmer’s Market!) for all your dishes. Especially for recipes this simple (literally eating the egg!), you can really tell the difference in flavor.

Directions

1. Bring a large pot of water to a rapid boil.

2. Put room temperature eggs gently into water. I recommend cooking no more than 6 eggs at a time, no matter how large the pot of water! I’ve just never had luck doing more than 6 at a time–it brings the temperature down way too much and messes with the perfect timing.

3. Set a timer for SEVEN MINUTES! While the eggs are going, prepare a bowl of water and ice that will allow enough room for the eggs to be fully submerged.

4. Take eggs out immediately after timer rings! Place eggs into ice water and leave for 5 minutes or more until eggs are fully cooled.

5. Peel, eat, enjoy! They last a few days in the fridge. I always use my extras for salads and easy breakfasts!

Breakfast is just the best thing ever. There is nothing better than sitting out on a beautiful patio at your local restaurant, with the sun breaking, coffee, and eggs. I am out somewhere eating breakfast more than most people even eat any kind of breakfast. But sometimes, you just have to make yourself breakfast at home. This holiday Monday breakfast was the perfect occasion (I literally had to–most places were closed).

This is my favorite at home egg dish of all time: Baked Eggs & Herbs

Ingredients (makes 1 serving)

3 eggs

1/2 tablespoon butter

1 1/2 tablespoons chopped herbs (anything you have! I used parsley, thyme, and oregano)

1 tablespoon finely grated parmigiano reggiano

1/2 teaspoon salt

1/2 teaspoon fresh ground pepper

Directions

1. Turn broiler on high & place oven rack on highest level (about 5 inches from broiler)

2. Crack eggs into a teacup or measuring cup . Set aside.

3. Mix herbs, parmigiano reggiano cheese, salt, and pepper. Set aside.

4. Put butter into 4 inch ramekin (they sell these at your local grocery store in the housewares aisle! they are they best things ever. they look like these) and place onto baking sheet on top rack of oven.

5. Let the butter melt and bubble. About 3 minutes.

6. Open oven and pull out rack and very carefully and quickly pour eggs from teacup into ramekin. Sprinkle herb and cheese mixture on top. 

7. Let eggs broil for 5 minutes.

8. Remove from oven and cover tightly with foil and let carry over cook for 3-4 minutes.

Serve with toast and any sides you like! I served mine with heirloom tomatoes and ciabatta bread that I keep in my freezer from the farmers market, toasted, then rubbed with the spare end of the tomato and drizzled with olive oil.