How to simply soft boil the the perfect egg that can go from breakfast to dinner, in the matter of 3 – 5 minutes.  This method will have you soft boiling in no time.

I love soft boiled eggs, cooked just right, with sea salt and fresh cracked pepper and a chunk of warm crusty baguette – it is a simple breakfast that is so satisfying.  I overdosed as a kid on soft boiled eggs, when I got sick once and the doctor said to eat them and chicken soup,everyday and that it would cure me.  It worked but I never really looked at a soft boiled egg the same, until my first trip to Germany.   Every inn I stayed at offered perfect soft boiled eggs, bread, cheese, yogurt and ultra creamy coffee – very fond memories.

As a regular reader you know how Lenny loves EGGS – any old way.  I knew when I saw this particular recipe in an issue of Donna Hay, that he would love the soft boiled egg garnished pasta dish.  I knew, I would probably skip the soft boiled egg on my pasta – some things are meant to stay in my breakfast category – but that the roasted garlic and cheese would make up for it.  I did change up the recipe a bit to give it a Chez Us signature … think olive oil, extra cheese and spring time fresh English peas.  As Donna would say, this dish was “Simple Made Simple” and ever so delicious!

Recipe: Soft Boiled Egg

1 egg

water

Bring water to boil in a saucepan.  Low heat to simmer, slowly and carefully add the egg.  Let the egg gently simmer for 3 – 5 minutes, depending on how soft you like your soft cooked egg.  I like it on the runny side for dipping the bread, so I cook it 4 minutes.  Remove from the water, and run it under cold water, just long enough so you can hold it.  Crack the egg in half.  Serve in a shallow bowl.  Sprinkle with salt and cracked pepper.   Eat.

Recipe: Roasted Garlic Pasta with Peas and Egg

*serves 4

1/2 head garlic

1 egg

1/2 pound angel hair pasta

2 tablespoons olive oil

1/4 cup heavy cream

1/2 cup finely grated parmesan

1/2 cup fresh english peas

sea salt

cracked black pepper

Preheat oven to 425.  Wrap garlic in foil and roast for 15 – 30 minutes or until soft, tender and slightly golden.  Squeeze garlic from skins and mash with a fork.  Cover to keep warm and set aside.

Cook the eggs following the above directions.  Drain and set aside to cool slightly before peeling.

Cook the pasta in a pan of salted boiling water for 3 minutes.  Drain well and return to the pan.  Add the olive oil and toss.  Then add the cream, 1/2 of the parmesan, garlic, salt and peas and toss to coat.  Divide between serving plates, halve the eggs and place on top to serve.  Sprinkle with remaining cheese.  Serve.  Eat.