I never met my Grandpa Joe -- he died many years before I was born. But he was often present in our house at breakfast time. My mom would sometimes make what she called "Grandpa Joe's eggs" for my brother and me -- it was one of my favorite breakfasts.
His creation is simple, hearty, and delicious--soft-boiled eggs broken over torn up pieces of buttered toast and seasoned liberally with salt and pepper. I always added plenty of dill to my bowl of Grandpa Joe's eggs, too. I was practically addicted to dried dill as a kid -- my mom would watch me pouring it on and jokingly ask if I'd like some eggs with my dill.
I still make Grandpa Joe's eggs when I feel like having something cozy and comforting for breakfast and I still like them best with a little dill (though I've switched from dried to fresh).
I hope you like them, too.
Grandpa Joe's Eggs
Makes 1 serving
- 1-2 eggs (I suggest getting free range, organic ones, preferably from a hen near you)
- 2 pieces of bread (preferably white bread or English muffin)
- Freshly ground pepper
- Fresh dill, chopped
1. Soft boil the eggs (this takes about 5-6 minutes on my stove, though I know it's often quicker for others)
2. Toast the bread, butter it thoroughly and then tear it into pieces in a small bowl (a cereal bowl or soup bowl is best)
3. Peel the eggs and use a spoon to cut them into 4-5 rough pieces over the toast
4. Season with the salt, pepper, and dill to taste and toss to ensure even distribution of the spices