Soft-Boiled Eggs with Toast Soldiers

Ingredients

• 4 large eggs
• 4 slices sandwich bread
• 2 tablespoons salted butter, softened
• 1/4 teaspoon flaky salt
• Pinch of black pepper

Before you cook

• Take the eggs out of the refrigerator while the water comes to a boil.
• Set out two egg cups or two small ramekins lined with a folded napkin.

Steps

1. Bring a saucepan of water to a full rolling boil, using enough water to cover the eggs by an inch.
2. Lower the eggs in one at a time with a slotted spoon so they do not crack against the bottom.
3. Adjust the heat so the water bubbles steadily but not violently, and cook the eggs for exactly 6 minutes.
4. Toast the bread, butter it, and cut each slice into four long strips.
5. Lift the eggs out and run them under cold water for 15 seconds, just long enough to stop the cooking without chilling the yolk.
6. Stand each egg in a cup and slice off the top third of the shell with a serrated knife or crack it and lift the cap away.
7. Season the exposed yolk with flaky salt and pepper and serve with the toast strips for dipping.