Prep 2 mins
Cook 5 mins
Sometimes the Dippies are called soldiers and the are a favorite with children. Dip and yum slurp
- Bring a saucepan of water to a boil and slip in the 2 eggs (pre prick them if you have an egg pricker), simmer 4-5 minutes (4 minutes produces a runny egg, 5 minutes firm white runny yolk, 6 minutes or over firm white and firm yolk)
- This of course will vary according to your altitude (The higher you are, the longer eggs will take to cook)
- Meanwhile, toast the bread, cut off the crusts and butter the toast
- cut the bread into 4 fingers.
- When the eggs are done, slip into an egg cup and slice off the top.
- Serve with the Dippies (the toasted bread fingers) on the side with Salt, pepper and pats of butter
- put butter in with the egg and dip your toasts.
These were very good! A little heavy on the butter for my tastes, but an overall tasty recipe. It is often some feat to time soft-boiled eggs properly, and this recipe had the timing nailed down to a science. My eggs turned out perfectly soft to the minute. This recipe also brought back childhood memories for me - my mother prepared these often for me and my sisters.
my daughter usually has 2 for breakfast EVERY morning!!!
Oh Bergy, thanks for this delightful reminder of my childhood! My (Irish) paternal grandmother used to make this many times for breakfast, and it was such a treat to have this yummy meal again. Okay, I confess, I did not add as much butter as suggested into my eggs ... although I did add some. What a terrific St. Paddy's Day "brunch" -- I cooked up some bacon, too; it was an easy meal to prepare. I must continue to make soft-boiled eggs; I had forgotten how good they are. Thanks again for posting!