Top | Breakfast
(recipe, Carrie Floyd)
I ate my first soft-boiled egg as a student living in Vienna, after being coached that it was the polite thing to do. We were told that the Austrians didn't eat eggs for breakfast, but would probably provide them for us because they knew how much Americans liked them (though at the time I didn't much like eggs). Most mornings, our host mother soft-boiled a couple of eggs and set them into pretty little egg cups, which she served with fresh bread, butter, sliced meats, and jam. Now I make soft-boiled eggs with buttered toast for a simple breakfast, as well as pick-me-up when I'm hungry but too tired to cook.