Eggs with Bread & Butter

Preparation info

  • Serves


    • Difficulty


Appears in

Apples for Jam

Apples for Jam

By Tessa Kiros

Published 2010

  • About

This is what my mum gave us so often — it is one of my earliest food memories. I have only to smell it and it takes me sailing back in time and fills me with wonderful memories. It is amazing how an egg and slice of bread can do that.


  • 1 very fresh large egg, at room temperature
  • 1–2 teaspoons soft butter
  • 1 slice fresh soft white or brown bread


    Put the egg in a pan of cold water and bring to the boil. Cook for 2½ minutes from when the water comes to the boil (the white should have just set and the yolk will still be soft and runny). Lift out with a slotted spoon. Meanwhile, butter the bread, break it into small bits and put in a little bowl. Hold the egg over the bowl, give it a sharp crack through the middle with a knife and scoop out the egg with a teaspoon. Add a little salt and mash together well with a fork. Serve immediately.