Wonder® – Toast Soldiers
This is a Wonder Bread inspired recipe from Sundays: A Celebration of Breakfast and Family in 52 Essential Recipes, by Mark Pupo (Appetite by Random House, a division of Penguin Random House Canada)
- 4 eggs (room temperature)
- 4 slices Wonder® Bread
- 4 pats butter
- Salt and pepper to taste
Prep Time: 5 minutes | Cook Time: 5 minutes | Total Time: 10 minutes
- Place the eggs into a medium saucepan and fill with enough water to just cover them.
- Bring to a low boil, then reduce to a simmer. Simmer the eggs for a minute, then remove the saucepan from heat and cover with a lid for 3 minutes. Any longer than that and the yolks will be too firm for the all-important dunking.
- The moment you place the eggs into the saucepan, start toasting your bread.
- Butter the toast, then slice into strips.
- Stack alternating strips (like Jenga pieces) on a plate for the center of the table.
- If you have egg cups, serve the cooling eggs with the top quarter of the shell sliced off.*
- Season with salt and pepper, and then start dunking!
*If you don’t have egg cups, you can substitute small juice glasses or, truthfully, just hold the egg upright on a plate with one hand.
COOKING TIP: There are two steps to avoid cracks forming on your eggs as they boil:
- First, don’t put the eggs into the hot water straight from the fridge; let them come up to room temp.
- Second, there’s a pocket of air inside every egg, which expands and causes the shell to crack as it heats. Using a pin, make a small hole in the blunt end of the egg before you place it into the water—this will help to release the hot air and steam.