The path to contentment on a Sunday morning for me involves good coffee, a little sunshine, perfectly toasted bread, and eggs with golden runny yolks.
This morning I woke up supremely hungry…. I think a stomach growl is what actually pulled me out of sleep and into the land of the awake. After putting on some coffee, I looked through the fridge and pantry to take stock of breakfast possibilities. bagel? no…. oatmeal? too slow…. leftovers from last night? delicious but too heavy…. eggs on toast? yes!
Equally delicious for breakfast, brunch, lunch, or dinner, these eggs are very versatile. Instead of tarragon you could use basil, parsley, chives, chervil, or even cilantro (I might add a little cayenne with the cilantro). I personally love the assertive licorice-y flavor of tarragon, and so use it every chance I get. Also, this recipe comes together in about 10 minutes, allowing one to quickly satisfy both hunger pains and a desire for a delicious breakfast on a Sunday morning.
Note: You can soft boil and shell the eggs ahead of time if you plan to make this for a large group. Also, if you prefer, you can used poached eggs instead of soft boiled.
Oeufs Mollets Estragon (Soft Boiled Eggs with Tarragon)
1 T. butter
1 t. tarragon, finely chopped
2 slices rustic country bread, toasted
Bring a pot of water to a boil, add eggs, and cook for 5 minutes. Remove the eggs and put into a bowl filled with ice water. Allow to cool for a few minutes, then carefully shell the eggs.
In a small saute pan, melt the butter over medium low heat. Add the eggs, and roll them around in the butter, making sure the butter does not burn. Sprinkle with tarragon, salt, and freshly ground pepper. Roll the eggs around some more to make sure all sides are coated. The saute process should take about 2 minutes.
Place an egg on top of a piece of toast, and drizzle any extra butter from the pan over the toast. Serve the eggs unbroken and allow each person to release the yolky goodness at the table. Enjoy!