How to make it

  • Put enough water to cover egg-height in a medium-sized pot. Bring water to boil.
  • With a large spoon, gently set eggs one at a time into boiling water. Try to do this quickly but smoothly. If they crack it isn't a disaster, but that is not the desired effect.
  • Once all eggs are in, flip over an egg timer, or set a timer for 3 minutes exactly. Let water continue to boil.
  • Put bread in toaster, timing it (depending on how you like your toast) so that it will be done when the 3 minutes are up.
  • Slice toast into thin strips.
  • Remove eggs from water and set in egg cups. (Espresso cups, shot glasses, etc., work as substitute egg cups.)
  • Slice top off of eggs using egg cutter, or tap a butter knife at the crown of the egg and pop the top of the shell off.
  • As you eat, butter each strip of warm toast with the cool butter and dip into the hot runny yolk of the egg.
  • When you have finished off the yolk with your toast, use your tiny spoon to scoop out the egg whites.
  • Enjoy your petit dejeuner!

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