There’s a great morning dish made in homes across America—but rarely seen in restaurants, cookbooks, or other countries. It is, plainly put, a couple of boiled eggs tossed in a bowl with pieces of buttered toast. Now, not everyone’s Mom made this—and if yours didn’t, you must discover one of the easiest, and most American, paths to breakfast bliss. I still tingle every time I taste it—but I can’t tell anymore if that’s nostalgia, or just plain satisfaction.
makes 2 servings
2 slices well-browned white-bread toast, buttered well
4 extra-large eggs, medium-boiled
1. Tear each hot, buttered piece of toast into a dozen pieces. Place 12 pieces in one warmed bowl, 12 pieces in another.
2. Cool the eggs slightly under running water, so you can handle them. Cut each one open at the center with a serrated knife, and, with a spoon, scoop the white and runny yolk out of the two halves of each one, dividing the cooked egg evenly among the toast in the two bowls. Toss toast and egg together.
3. Season to taste with salt and freshly ground black pepper. Let sit for a minute, so toast can soften. Serve immediately.
