Boiled Egg and Toast

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Nigella Lawson represents a Time, When We took Time to Eat.The fact each Recipe comes with an Essay, soothes My addled Mind. Helps to have Construction from very Start of the Day.Always enjoy these Stories. This is a Lovely,Delicious Egg. Prepared Simply and "Toast Soilders" are Wonderfull for dipping into the eggy yolk. Miss Lawson, again, Simply Divine Elegance. Wish Still on FoodNetwork~not Cooking Channel!

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This was a nice little essay on the pleasures of a simple, traditional breakfast and its comforts. I'm not nearly as fussy when it comes to ingredients as Nigella apparently is (but I do prefer organic foods that come from animals that have not been given hormones of feed made from genetically modified crops and I don't require imported eggs, but organic is always a good investment for the body (you only get one!.

As for eggs, I agree with the soft-boiled method. For me, few things are as soulfully satisfying when it comes to food as a warm, runny yolk from a fried or poached egg, just oozing onto toast or enchiladas like a savory syrup, or carefully opened up on top with the tines of a fork and dipped into with a slice of bacon, breakfast sausage, or toast. mmMercy!

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This was so easy and so good. I can easily seeing this become a breakfast favorite. Thank you for putting it on your show and the recipe online. I love to cook, but I don't know much about cooking eggs. After seeing you make this egg on your show, I just had to try it, but I couldn't remember how long to cook it for. It lived up to description, and it will be breakfast tomorrow morning as well.

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It really annoys me when people rate a recipe that they have never even tried. It appears that some commenters do not really like Nigella. That is there problem. All of her recipes that I have tried so far have been a hit with my family and guests. I am always asked for her recipes when I make them. That is why she is doing programs for the Food Network, writing columns both in NY and the UK, and her books appear to be doing very well. If they weren't she would not continue to write. So unless you have her credentials or have been a great cook for many years, please be respectful. We don't expect to love every recipe that is shared on the Food Network, but please be fair to the presenters and to the people who might want to try a recipe.

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I'm a HUGE egg fan. I love boiled eggs and poached eggs. Poached eggs in particular take me back to my childhood when my Dad would make them for me on Saturday mornings as a treat. Just reading the recipe was a treat for me now. Yes, most TV chefs do it differently Mr/Ms M and everyone is different. I can't stand to watch Contessa or Giada but everyone has different tastes. If you dislike Nigella's method of description and it caused you so much pain, I will tell you a secret. In the upper right hand corner of your browser window, you'll see an "X". This X is magic. If you see something on your screen that you don't like - click that X and poof - the offensive material will vanish from view.

Now go make a lovely boiled egg and have a nice day.

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I woke this morning to see Nigella making this recipe. In our house we call them 5 minute eggs, (obviously because we cook them for 5 minutes, not 4 and my children adored them when they were young. Her tips about how to boil the egg are perfect, because if you don't follow the directions, your egg will crack and you won't get the gooey center to dip your toast in. It is exactly these "everyday" things that novice cooks need to know. So it may not be a "recipe" but it is a technique. So those with the nasty comments, please go elsewhere and stop rating the recipes. And guess what I'm having for breakfast? Yum!
Pat/New Jersey

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Breakfast is my favorite meal of the day, no matter when it is served, you have just made it even better. Many of the other wonderful cooks on FoodTV describe what they are making, taste it and tell you how good it is. Only you, Nigella, can describe food so well that you can taste it in your mind even before it is cooked. Your description is so basic and wonderful, I love just hearing you talk about what you are making. No one can describe food the way you can. And thank you for the hint about using room temp eggs, lowering them into boiling water, and then start timing them. I love your show and tape every one to watch over.

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This just brought back my childhood. Great feeling and a great egg. Like the match stick. M it won't hurt a fly let alone you. Match stick ore from the old school. I use them in my garden with my pepper plants. Nigelia you know how to warm my heart. Thank you!

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I agree with Nigella. Egg and toast has been a comfort food in my family for a long time.

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Yum.