breakfast over the sink

the other day david caught me eating breakfast over the sink. he was a bit appalled by my hovering position, and tried to coax me toward the table. he’s a fan of eating like a civilized person, and normally i’m right with him. in fact, i’m usually the coaxer, not the coaxee. but this day i was in a hurry, and i wanted to get some food inside me before running out the door for work.

what the sink hovering lacked in the civilized department, my breakfast choice made up for it in ease and nutrition. what did i eat? a soft boiled egg. here’s the deal:

soft boiled egg, with or without sink

1. place to cover in a pan of water, one egg. heat the water to an easy, not roiling, boil.
2. once the water is boiling (not too heavily, or the egg will crack), and if eating at a table and you desire toast (i usually do), stick a piece of bread in the toaster.
this is the sopper-upper and the timer for the egg. (if no toast, it takes about 2 minutes or so)
3. when the toast is done, but not burnt, use a slotted spoon to rescue the egg. run cold water over the egg to stop it from cooking.
4. find an egg cup, a shot glass, or your hand, and tap the fat side of the egg, gently. pull off the shell in a circle big enough for a teaspoon, and either scrape the contents onto your toast, or if you’re in a hurry and near the sink, eat out of the shell and voila! a protein-rich breakfast in minutes.

i make the best french toast

i’m not a sweet foods at breakfast eater. i like the savories–eggs, bacon, toast–and for that reason, i’d never made french toast.

until recently.  david mused about french toast for breakfast one morning, so i offered to try my hand. as a novice, i had some different ideas about french toast, and lucky for david and me, they were YUMMY.

here’s what i do:

1. get youself some thick slices of good bread (the ability to slice it is key… you don’t want thin, mediocre bread). i’ve used sour dough, but anything that’s more on the white side is best.

2. beat an egg, about a quarter cup of milk, and a teaspoon of almond extract in a shallow bowl.

3. add however many slices will fit in the bowl, and let them soak. flip when suitably covered and then let it sit. again. for longer than you think.

4. melt some butter in a pan, and then add the slices. flip when browned.

serve  with powdered sugar and/or syrup. i like mine with sliced bananas on top. according to david, what makes my french toast the best is the almond and the soaking. it’s become somewhat of a staple around here.