German cuisine · Breakfast & Eggs

Soft-Boiled Egg with Buttered Bread

Breakfast eggs with a still-runny yolk, served with thickly buttered dark rye bread and coarse sea salt.

Ingredients · for 2 servings

• 4 eggs
• 4 slices rye bread
• 60 g softened butter
• 1 tsp coarse sea salt
• 1/2 bunch chives
• Salt, pepper

Instructions

1. Take the eggs out of the refrigerator 30 min. before cooking so they do not crack when placed into the hot water.
2. Bring plenty of water to a rolling boil in a pot and carefully slide the eggs in with a spoon.
3. Let the eggs simmer gently over medium heat for exactly 5 min., then the white is set and the yolk is still completely runny.
4. Remove the eggs immediately, rinse under cold water for 10 sec., and place in warmed egg cups.
5. Meanwhile, thickly spread the rye bread slices with the softened butter, halve them, and sprinkle with the coarse sea salt.
6. Cut off the egg tops, season the yolk with a little salt and pepper, sprinkle with chive rings, and serve immediately with the buttered bread.