My friend Matt taught us this egg recipe over our Couples Chopped weekend and our breakfast making has been permanently changed for the better. Here are the seven steps of Six Minute Eggs.
1. Bring a pot of water to a boil.
2. Gently -- GENTLY!!! (Imagine Westley saying this to Buttercup) -- use a slotted spoon or other gentle implement to place raw eggs delicately on the bottom of the pot of boiling water.
3. Set your timer to six minutes.
4. Prepare a bowl of ice water.
5. When the six minute timer chimes, remove the eggs and submerge in the ice water.
6. Once they've cooled 30 - 60 seconds, gently -- GENTLY!!! -- crack the shells and peel off.
7. Serve and be ready to enjoy the most perfectly gelled whites and creamy warm yolks.
This time? I'd run out of French bread but had a sweet potato hanging out. I finely cubed it and diced a shallot and made a delicious honey-and-sriracha kissed hash. Two Six Minute Eggs over the top? Brunch! Not pictured: a bellini. Because sometimes you need booze on Saturday mornings without a special reason. Sometimes surviving the work week is enough.