Soft-Boiled Eggs with Soldiers

I love eggs more than anything in the world, partially because they are generally so easy to make. You can eat them in so many ways... scrambled, fried, poached, boiled, baked. After years and years of trying them in various forms, I've never thought of making them soft-boiled with "soldiers" (thin strips of toast)! I was inspired by this while brunching at Le Garage in Sausalito, CA awhile back. They had a similar dish, but made sure to give it a hearty pour of truffle oil *drool*. It seemed easy enough to copy-cat so I decided to reinvent this dish at home in my own kitchen...

Soft-Boiled Eggs with Soldiers

Prep Time: 15 min

Cook Time: 10 minutes

Servings: 1

Ingredients:

• 2 eggs

• 1 slice of bread

• 2 tsp truffle oil

• Butter

• Dry or fresh parsley (minced)

• Salt and pepper, to taste

Directions:

• Boil water in a small pot. Once water is boiling, carefully add eggs (making sure water completely covers the eggs). Reduce to low heat. Let simmer for about 4 minutes, then turn off stove. Let the eggs sit for another 4 minutes.

• Place boiled eggs in a bath of water and ice for about 5-10 minutes. Alternatively, you can also place eggs in the fridge to immediately cool.

• While eggs are cooling down, spread butter over bread and toast (by oven or pan). Slice into half inch "soldier" bread sticks. Garnish with parsley.

• Crack the top of eggs and peel off small portion of the shell. Use a spoon to take off a small scoop of egg. (Yolk should be runny). Drizzle truffle oil, salt, and pepper in the egg. Use "toy soldiers" to dip into the egg and enjoy immediately.