A Friday Snacky Lunch

lunch on 9 Sept 2016: crackers, hard-boiled egg, salami sticks, cheddar cheese, carrots, strawberries, and a little chocolate
lunch on 9 Sept 2016: crackers, hard-boiled egg, salami sticks, cheddar cheese, carrots, strawberries, and a little chocolate
lunch on 9 Sept 2016: crackers, hard-boiled egg, salami sticks, cheddar cheese, carrots, strawberries, and a little chocolate

Today the kids get their favorite kind of lunch: snacky finger food. There are lots of yummy little bites in this lunch: a hard-boiled egg with salt and pepper (technically a hard-steamed egg since America’s Test Kitchen has taught me that steaming is preferable to boiling eggs), crackers, salami sticks, cheddar cheese, carrots, and strawberries.

How to Make the Perfect “Boiled” Egg

Choose a pot based on the number of eggs you want to cook: the eggs should fit comfortably in one layer on the bottom of the pan or in a steamer basket. Put about an inch of water in the pan and heat it until it’s nicely bubbling. Carefully lower your eggs into the hot water (if you have lots of eggs to cook, it’s easier to put them in a steamer basket and lower them all at once). Put a lid on the pot and lower the heat so that it continues to simmer. Cook for 6-1/2 minutes for the perfect soft-boiled egg. And when I say perfect, I mean perfect: the whites will be set and the yolk will be gloriously runny in the center. Cook for 13–14 minutes for the perfect hard-boiled egg. Experiment with the time until you find your version of the perfect hard-boiled egg. I like mine with the yellows just a little soft and darker in the very center. Run the eggs under cold water for about 30 seconds, peel and enjoy your perfectly “boiled” egg.

Thanks to those geniuses at ATK for doing all the work to discover the perfect way to boil eggs.

At Home Brunch: Cheesy Eggy Avocado Toast

cheesy eggy avocado toast
cheesy eggy avocado toast
cheesy eggy avocado toast

This was my fabulous brunch/lunch yesterday:

Cheesy Eggy Avocado Toast

  • whole grain bread
  • half an avocado, sliced
  • 1 egg
  • shredded cheese
  • salt and pepper
  • Chipotle Tabasco

Place bread on a parchment or foil lined baking sheet (to avoid having to clean baking sheet). Sprinkle some cheese on top. Arrange avocado slices so that they are slightly higher on the edges, creating an egg dam. Crack on egg onto the center of the toast. If some of the white oozes over the edge, don’t fret. Add a little more cheese on top. Bake at 400 F for 10–15 minutes. I baked mine for 14 minutes, but I think I’ll try 13 minutes next time so that the yolk is just a little runnier. Sprinkle with salt, pepper, and Chipotle Tabasco. Mmm, enjoy your easy and elegant cheesy eggy avocado toast.