Friend SH posted a picture on her Facebook a few weeks ago, and in it was the simplest of things - a soft-boiled egg, cut avocados and cut tomatoes. Underneath it she wrote, "My favorite breakfast."
I saw that picture and my mouth watered. And suddenly I became obsessed with the idea of a soft-boiled egg. I'm not one for poaching eggs (truthfully because I stink at it) but the soft-boiled egg would have a similar texture and the all-too-wonderful runny yolk. I dreamed about the mixture of the ingredients and kept telling myself that yes, I would make it. Only I kept on missing the perfect moment. The avocados were not ripe or Daughter #1 had finished all the tomatoes. Whatever the reason, I kept missing the chance.
In the meanwhile, my obsessive nature asked her repeatedly how she did it. How did she make that egg so perfectly. She told me how, over and over. And then today, FINALLY I also had in the house, tomatoes and avocados. And the first thing on my mind was making this dish. For lunch. And I did.
Yum. Daughter #2, a self-professed egg lover also enjoyed it. (And I won't tell you how many eggs I wanted to eat, and how many eggs I actually did.) This is one of the those dishes where the sum of its parts is far greater than any single ingredient.
before you open up the egg
Soft Egg with Avocado and Tomatoes
1 to 2 servings
1 or 2 roma or other ripe, delicious tomato, cut into large pieces
½ perfectly ripe avocado, cut into pieces
1 (or 2) eggs
salt and pepper
Place egg in saucepan. Fill saucepan with enough water to cover eggs. Place on stove on high heat. Bring to a boil. As soon as it begins to boil, reduce heat slightly to keep eggs at a rolling boil (not a super intense boil) and allow eggs to cook for four minutes. Once the eggs have cooked for four minutes, immediately remove from heat and drain all the hot water and put in some cool water. Peel as soon as you are able to, and place on top of tomatoes and avocados. Finish with salt and pepper.
after you open up the egg