Six Minute Egg Breakfast

Six Minute Egg Breakfast
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To say we’ve been enjoying the emergence of Portland sunshine would be the understatement of the year. There’s just something wonderful about this season. And sunshine is exactly what we needed after last week’s action on the home-fronts.

One of us had a 24-hour throw up bug sweep through her house one person at a time while the other one was running after children, covering their noses just in time to catch the snot rockets flying from their sneezes. Oh the glamorous lives we live.

But the beautiful sun makes it easy to regain our strength, forget the weeks of past and head out on new adventures.

But the beautiful sun makes it easy to regain our strength, forget the weeks of past and head out on new adventures. And that’s just what we did this weekend. We played with our kids in sand and carefully watched potato bugs as they crawled across the patio. We took in-laws to the tulip festival and ate bratwursts while our kids pumped water from old fashion spouts sending cute little rubber duckies downstream. A much-needed recovery.

So here is our plea to Portland. Don’t let your sun depart from us! We need it—like, really need it—for our sanity and our adventuring!

Six Minute Egg Breakfast

Whether the sun decides to stay or go, there are other things that can help us remain sane: for instance, a good breakfast full of protein and bacon. Maybe even some avocado, cheese and a farm fresh egg for dipping.

Six Minute Egg Breakfast

Here is a recipe for a simple soft boiled egg breakfast that we have now perfected. All it took was a little speaker phone coaching from our friend Gabe, who also happens to be the world’s greatest chef.

Six Minute Egg Breakfast

Six Minute Egg Breakfast

Serves 6


2 avocados
1/2 tbsp freshly squeezed lemon juice
1/4 cup loosely chopped fresh basil
1 tbsp finely chopped fresh italian parsley
1 tbsp finely chopped fresh chives
2 garlic cloves, peeled and minced
salt and pepper to taste
6 eggs
loaf of crusty bread
3 tbsp butter, softened
freshly grated parmesan
finely chopped bacon


  1. Begin by making your avocado spread. Place all ingredients through salt & pepper in a small bowl. Using a fork mash it all together, taking care to incorporated all of the ingredients.
  2. If using bacon, place ½ pound or so in a cold frying pan. Preferably a cast iron. Take care not to overlap bacon, ensuring an even crispness to the entire batch. Turn on heat to medium.
  3. While your bacon pan is heating up, get started on your toasts.
  4. Slice crusty bread loaf into ½ inch slices. Butter one side of each slice. Place on a baking sheet, buttered side up and broil for 1-2 mins each side until slightly browned and crisp. If you want to dip your toasts into the egg yolk, cut each slice into strips about 2 centimeters wide.
  5. Flip bacon if you haven’t already!
  6. Find a pot large enough to fit 6 eggs comfortably. Place a folded dish cloth in the bottom of the pot to protect the eggs from hitting the bottom while boiling. Fill the pot with water and place over high heat. Once your water starts to boil, lower eggs on a slotted spoon one at a time into the water. Set your timer for 6 mins.
  7. While eggs are boiling, prepare the ice bath. Fill a medium bowl with ice water. Grate your parmesan cheese and crumble your bacon. As soon as the timer goes off, carefully remove eggs from boiling water with slotted spoon and place the immediately into ice water. Leave submerged in ice water for 5 minutes. This will stop the eggs from cooking any longer.
  8. While eggs are in ice bath, spread each toast stick with avocado spread. Top with crumbled bacon and freshly grated parmesan cheese. Carefully crack the tops of each egg, by lightly tapping around the top of the egg. Peel back the top part of the eggshell and slice off the top of the egg white revealing the still runny yolk. Place in an egg holder. If you do not have an egg holder, peel the entire egg, place on a plate along with avocado toasts slice lengthwise and fold open revealing the runny yolk. Dip toasts in natures sauce! Enjoy.