Eggsquisite weekend

Badum-tss!!! I'm such a sucker for puns... Sorry I just had to do it. This weekend, I thought I would share a nice and easy egg recipe - ready to be devoured in as little as 10 minutes! Eggs have to be one of my favourite ingredients, and I can't do without them in my kitchen. They are versatile, tasty and full of protein, vitamins and minerals. I remember a time when eggs were put in such a bad light in the media due to its cholesterol content, but these days they seem to be well-liked all around. A paper published in 2005 in the American Journal of Clinical Nutrition argued that egg consumption can be beneficial (done in moderation of course), though it may increase the risk of coronary heart disease (CHD) in some populations. That being said, more recent research suggests that egg consumption can be beneficial if made part of a balanced diet, and eggs' links with cardiovascular diseases are weak. Taken together, eggs are a good source of energy so you will find that I'll be posting quite a lot of recipes that have eggs in them. If I'm not mistaken, this is the first!



Soft-boiled eggs with rye bread and sumac (serves 1)
2 high welfare eggs
2 slices Polish sourdough rye bread (or any rye bread for that matter)
Extra virgin olive oil
Salt and pepper

Bring a pan full of water to the boil. Place the eggs in the boiling water, and set the timer for 6 minutes (or 5 if you want your eggs more runny). At the three minute mark, toast your bread (I don't like mine very toasted, so feel free to adjust to your preference). The bread should be ready just as the eggs are ready. Peel the eggshell, and assemble the eggs on top of the bread. My favourite part - cut through the eggs and enjoy the yolk run down the bread. Drizzle with extra virgin olive oil, sprinkle with salt and pepper, and finally sprinkle with sumac, which will liven up your eggs and bread with its lemony flavour!

Hungry for more,
The Academicook