Jammy egg toasts

This fast, 15-minute breakfast stars the perfect kind of egg—not too runny, not too firm, but somewhere in-between.

Serves: 2

INGREDIENTS

2 tbsp. white wine vinegar

1 small shallot, finely chopped

1/2 tsp. fresh thyme, plus more for sprinkling

Kosher salt and pepper

4 large eggs

1 tbsp. olive oil

2 tsp. whole-grain mustard

1 tbsp. chopped parsley, plus more for sprinkling

4 thick slices country bread, toasted

Mayonnaise, for spreading

METHOD

In a small bowl, combine vinegar, shallot, thyme and 1/4 teaspoon each of salt and pepper. Let sit, tossing occasionally, for 10 minutes.

Meanwhile, heat a medium saucepan of water to a boil and fill a medium bowl with ice water. Reduce heat so water is at a rapid simmer, gently add eggs and simmer for 6 minutes. Immediately transfer eggs to ice water to stop cooking. Drain and peel eggs.

Stir oil, mustard and parsley into the shallot mixture. Spread bread with mayo, then coarsely chop eggs and arrange on top of bread.

Spoon shallot vinaigrette over top and sprinkle with more thyme, parsley and cracked pepper if desired.

Recipe credit: Good Housekeeping

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