4 slices white or whole wheat bread, crusts removed

2 tablespoons butter, at room temperature

2 extra large or jumbo eggs

fine sea salt


1.   Have ready 2 egg cups placed on 2 small plates, as well as 2 teaspoons for serving (the bowls of the spoons must be small enough to fit inside the top of the egg shells.)

2.   Place an over proof plate in the oven and preheat to 200*.  Toast the bread slices until golden, then spread evenly with the butter and cut lengthwise into strips about ¾ of an inch wide.  Transfer the toast strips to the plate in the oven while you cook the eggs.

3.   Bring a saucepan ¾ full of water to a boil over high heat.  One at a time, place the unbroken eggs on a slotted spoon, then gently lower to the bottom of the pan and ease the spoon away (be careful at this point not to crack the eggs.)  Reduce the heat so the water barely simmers and cook for 3 minutes.  Remove the eggs with the spoon and place under cold running water for 1 minute.

4.   Place each egg, pointed end down, into an egg cup.  To eat, use a knife to crack and remove the top part of the egg.  Lift off the top and sprinkle a few grains of salt inside each egg.  Eat at once, dipping the toast strips into the runny egg yolk inside.  Use the teaspoon to scoop out the egg whites.

NOTE:  This recipe contains eggs that are only partially cooked.  Uncooked eggs can be infected with salmonella or other bacteria, which can lead to food poisoning.  This risk is of most concern to small children, older people, pregnant women or anyone with a compromised immune system.  If you have health or safety concerns, do not consume raw eggs.

from The Williams Sonoma Cookbook

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