|Six Minute Egg on Jimmy John's Bread--DElish.|
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
- 1-2 eggs
- more water
- 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.