Breakfast time continues here in our Cooking Ideas sections with an Old Fashioned recipe for soft boiled eggs on toast cubes. Nowadays, you don’t hear or see soft boiled eggs around much. But they’re yet another way to add variety to your morning breakfast meal. You can buy special holders to place the soft boiled egg in and eat the cooked eggs right out of the shell along with toasted bread, or you can try this our way.

This is really an easy breakfast to make and it starts by heating a pot of water to boiling. Leave room in the pot to allow for the number of eggs you’re going to add. Allow 2 eggs per serving, and 2 slices of bread per serving. When the water reaches a roaring boil, add the eggs to the pan one at a time by placing the eggs on a tablespoon and lowering the egg into the water. When all of the eggs are in the pan, set a timer for 4 and 1/2 minutes. It won’t matter if any of the shells crack because the eggs will be peeled and chopped up.

While the eggs are cooking, make the toast, lightly butter and cut the toasted bread into about 1 inch cubes. You can cut two slices of bread at a time if you’re using a serrated bread knife. If you’re making more then 2 servings, you should start making the toast while you’re waiting for the water to boil. Place the cubed toast into a cereal sized boil.

When the timer rings, carry the pot of water to the sink, and add cold water from the faucet until the water is cool, then drain the water from the pan, leaving the eggs in the pan. Carefully remove the shells from the eggs, trying not to break the egg white or else the yolk will leak out. If the eggs are too hot to handle, cool them a little by placing the egg on a tablespoon and running cool tap water over the egg for 5 or 10 seconds. The way I peel the eggs is to use a small teaspoon to lightly tap on end of the egg until the shell cracks, and then carefully remove the cracked pieces of shell. If you’re lucky, when you have half of the shell peeled off the egg, the egg will pop out of the other half. If not, hold the half peeled egg over the bowl of toast cubes, and use a small teaspoon (one smaller then the egg shell) to scoop the egg out of the shell onto the toast. Repeat for the other egg, and then chop the eggs into about 3/8″ pieces and mix up the toast so that the yolk is distributed evenly. Sprinkle lightly with salt and serve immediately.