Saturday, April 13, 2013

Six Minute Egg on Jimmy John's Bread

Six Minute Egg on Jimmy John's Bread--DElish.
My son Ezra wanted sausage for breakfast. I don't have any. So he asked about bacon. Nope. I really need to go to the store. Then he said he wanted eggs, the kind I chop up onto toast. The six minute egg. I do have lots of eggs, but no wheat bread like I normally use. Ah, but I have Jimmy John's bread in the freezer to use for Ezra's lunches. For those who don't live near a Jimmy John's, it's an amazing sandwich place that's ruined Subway for me. I'll never eat at Subway willingly again. Jimmy John's is waaaaay better AND They sell their day old bread for $0.50 a loaf. I can pick up a delicious freaky fast #6 vegetarian and a loaf of bread for just over $5.00.  Yes, I am a fan of Jimmy John's.
Back to breakfast, though. I decided to just toast the bread in the oven, butter it, and put the six minute egg on. It was perfect, and when I posted this pic on Instagram and Facebook, others said they wanted to "steal" my idea. So now I'm blogging about it because I have a blog and I like to push food and food ideas onto people. So here's the super simple recipe for what I did. Oh, and in the original six minute egg recipe, vinegar is called for. I've forgotten about that, and I didn't use it this morning. I'm not exactly sure of the purpose of the vinegar, but my eggs turned out fine, so I'm leaving it out of this recipe. If you want to see the original recipe, you can go to The Village Cook  or my six minute egg recipe.

Six Minute Egg on Jimmy John's Bread
     --adapted from The Village Cook 

  • 6-inch section of Jimmy John's bread (or other french roll)
  • 1-2 teaspoons butter
  • water
  • 1-2 eggs 
  • more water
  • ice
  • Salt and pepper to taste
Heat oven to 450 degrees Fahrenheit. Cut bread lengthwise and place cut side up onto a baking sheet. Place in oven until nice and toasted to your liking (5-8 minutes). When it's browned enough, take it out and butter it. Set aside. (You can also try to toast it up while the egg cooks, but I did it beforehand.)
Bring water to a boil in a heavy saucepan. Carefully place egg/s into boiling water and set timer for 6 minutes. Place cold water and ice in a bowl that will hold the egg/s you're cooking. When timer goes off, remove egg/s with a slotted spoon and place in ice water until they're cool enough to handle. Gently tap the eggs all the way around on a hard surface and then carefully peel the shell from the egg. Rinse off any stray bits of shell, pat dry with a paper towel, and place on the toasted bread. Cut into it and enjoy.


  1. Kelly: Here is the "old coot":

    Sadly none here in Southern California.
    Thanks for the menu.
    Best, regards, George

  2. This was fantastic!!!

  3. I actually did mine for 7 minutes....I made 3 & it took me a few minutes to carefully peel them. After all were peeled I put them back in the still hot water so they would be nice & hot. They were absolutely perfect. The yolk was still nice & runny...for me perfect. I think 7 is my magic #. They would have been too runny for my taste w less time. So folks, just tinker w it to your liking. Served w buttered toast. Super easy & makes fancy presentation.

    1. Thanks for making those points. I have found that if my eggs are straight from the top shelf of my fridge, they are undercooked at 6 minutes, but if I let them sit out for a bit, 6 minutes is the right number. It also depends on egg size. And this recipe is way worth the tinkering to get it right. I'm glad you're enjoying it! :)


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