6-minute Eggs

June 17th, 2011  |  Published in Feature, Grow, Recipes

We just received our CSA box yesterday from Suzie’s Farm and inside were a couple of surprises. Firstly, garlic. I can not wait to tear into those heavenly cloves. Secondly were the onion sprouts. I never know what to do with sprouts so I just kind of throw them on everything until they’re gone. Well, that’s what I did this morning with eggs (see photos from my phone below). What I did was take a 6 minute egg (6 minutes in boiling water), slightly runny, and place in on top of Bread & Cie french white. The bread is coated in Laughing Cow Creamy Swiss and spinach (or basil). Then come the sprouts. It’s super simple to make and extra delicious. The best part is that you can boil the eggs for the week and just reheat under hot water for a minute as needed.

Chad Thompson

I’ve been alive for roughly 37 years now and have been shooting things for about 30 of them. When I was about 5 years old I had a slingshot. That worked out about as well as you can imagine. I was happily targeting cans when a small bird landed near where I was aiming. Not shooting with particularly rounded rocks proved the end of the bird as the projectile veered tragically off course. These days I have honed my accuracy and changed my weapon. Chad Thompson is a food photographer in San Diego, California.

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