What’s For Breakfast: Six Minute Eggs

Before I met my boyfriend he never ate breakfast, which totally baffled me. I didn’t think it was possible for anyone to  wake up and function for hours on an empty stomach. Plus, hadn’t he heard the all important rule that breakfast is the most important meal of the day? Needless to say, he’s jumped on the breakfast bandwagon…thanks mostly in part to becoming my roommie.

During weekdays, we need something filling that will last us until lunch (or at least until morning snack time). More importantly, we need something QUICK and EASY – and Six Minute Eggs fits the bill. The key to this dish — and any egg dish for that matter — is using good eggs. Once you have a farm fresh egg you will never go back to the conventional, tasteless eggs found in the supermarket. And not only do they taste a world of difference, fresh eggs are more nutritious for you and support ethical farming practices at the same time. They don’t have to be labeled “organic” but should be free-range. For a great article on what to look for and why to choose free-range eggs, check out Mother Earth News.

Serves 2
4 fresh eggs
2 slices of whole wheat bread
Handful of basil
Tomato (if in season)
1/2 cup arugula
Salt, pepper, and spices to taste
Your favorite hot sauce (we love Texas Pete)

Bring a small pot of water to a boil. Once it begins to rapidly boil, gently place eggs in the water using a slotted spoon or ladle. Set the timer for six minutes. While waiting for your eggs, grab your arugula out of the fridge, slice your tomato, toast your bread and pick a handful of basil from your plant garden of fridge. Arrange the base of your meal by placing the toast on a plate (I cut mine in half) and then arrange the arugula, herbs, and tomato on top (in that order, so the greens are closest to the bread).

Once the timer goes off, quickly remove the eggs from the water and place them in a bowl. Turn on the faucet and run the eggs under cold water while you peel them. Once peeled, cut them in half the long way (the yolks should still be slightly runny) and place yolk side down on your toast/veggie concoction.  Top with salt and pepper and your favorite spices — we usually use a combo of paprika, chili powder and cayenne pepper — and then drizzle your favorite hot sauce on top. Use a fork and knife to enjoy…and combine it with a piece of fruit for a well balanced start to the day!

Tagged as: arugula, bread, breakfast, eggs, recipe, Recipes