When we were growing up, dad used to fix this for us when we had a cold
or just needed something light to settle our stomachs.
He always called this “Eggs on the Rocks”.
To soft-cook eggs, bring a deep saucepan filled halfway with water to a rolling boil. With a slotted spoon, gently lower eggs into water. Cover pan and remove from heat. Let stand 4 to 6 minutes (depending on how soft you like the yolks).
To serve eggs in their shells, quickly crack the wider end with a knife and remove the top. To serve out of the shell, hold egg over a small bowl, tap around center with a knife, and gently pull shell apart, then scoop out egg with a spoon into the bowl.
Toast and lightly butter bread of your choice.
Cut into cubes.
Soft-boil your eggs to your liking and add to the bread cubes.
Serve hot with salt and freshly ground black pepper.
