Soft boiled eggs are one of the best things in the world. You get the best part of hard boiled eggs (the cooked whites), while getting the glorious runniness of a fried egg. They’re great to break over toast soldiers. But this might be one of my new standbys for a quick meal – all you need to do is make the eggs ahead, sprinkle the dukkah over them, and then nom.
Soft Boiled Eggs with Dukkah
Makes however many eggs you want to make
- white vinegar
- dukkah (you can make your own, I purchased mine pre-mixed)
Bring a pot of water plus a good splash of white vinegar to a boil, add your eggs, boil for six minutes, and put into ice water. Peel your eggs (if they’re cracked, it’s okay, that’ll make it easier). Then, take your dukkah, sprinkle it over them, and eat! And you can even make ahead for the week, too – just make however many you think you’d eat for breakfast for a few days, put them in the fridge, and they’re ready to go!