Doesn’t this sound elegant? This is so simple I almost feel like I’m cheating by posting it as a recipe. On the other hand, soft boiled eggs on toast have been a favorite breakfast for me since I was a kid. When I just add diced chiles and tomatoes, I feel like I’m getting a real taste treat.
As far as breakfasts go, this is low-fat and nutritious. Unlike most recipes, this is just for one.
This isn’t a lesson in making soft boiled eggs – cooking time depends on your altitude. The method I use (starting timing with eggs in cold water) takes 12 minutes because I’m at almost 10,000 feet. If I make this at sea level, I cook the eggs for 6 minutes.
Soft Boiled Eggs and Chiles
Prep time
Cook time
Total time
Very simple breakfast recipe with the wonderful added taste and texture of diced chiles and tomatoes. This is both nutritious and satisfying.
Author: Anita Edge
Recipe type: Eggs
Serves: 1
Ingredients
- 2 eggs
- 1 slice bread (I prefer sourdough)
- 1 tbsp diced medium hot chiles or 2 tbsp mild
- ½ roma tomato, diced (about ¼ cup)
- salt
Instructions
- Soft boil the eggs using your favorite method (see notes).
- About 2 minutes before eggs are done, toast the bread, then tear it into pieces in a bowl.
- When eggs are done, break open and scoop onto the toast. Sprinkle with salt and chop up with a spoon and stir to mix together.
- Dump the diced chiles and tomatoes on top and stir to mix together. Eat!
Notes
Here is one guide on how to cook a soft boiled egg: http://www.wikihow.com/Make-a-Soft-Boiled-Egg
Remember to adjust for altitude! It took me trial and error to get the timing down for my altitude. The higher the altitude, the longer you have to cook the egg. The 9 minute timing above assumes you put the egg in cold water - if you put it in boiling water it will be more like 3 to 5 minutes.
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