Breakfast Experiment

Having made it through two days of Jury Duty in NYC, I have since been in NJ taking care of my post-shoulder-op mother, so I'm a little out of the loop. To make things more confusing, we are celebrating Mother's Day tomorrow, rather than last week, so expect some kind of wrap-up on that done in a foreign kitchen. I have been cooking up a storm here (feeding both my parents, ah how the tables have turned) as well as doing the menial daily tasks of laundry, errand running, scolding the patient for removing her sling less than 48 hrs after invasive surgery, and keeping track of at least four medications.
I think I shall need a nurse/caretaker when I get back to the city.
Until then, I leave you with one of my less sane attempts at breakfast making. (I mean really, who eats soft boiled eggs other than characters in English novels from the 1800's?)

For some reason I had soft-boiled eggs on the brain, and decided to try to make them for breakfast.

I will not be having that urge again any time soon.

I served my two soft-boiled eggs (no I won't even bother telling you how I did it because I'm sure it was wrong) on a piece of whole wheat toast with a mesclun salad on the side. I guess that almost qualifies as Brunch, but as I am not especially fond of Brunch, we'll stick with Breakfast.

Dressing consisted of the juice of half a lemon, about a dime's worth of dijon mustard, salt, and some good olive oil. Done in seconds.

I do not recommend trying to peel soft-boiled eggs. They are hot and temperamental.

However, seasoned with some garlic salt and grated pecorino, they were quite tasty.

They also would have been good with some Bloody Mary Salt.

What have I learned from this experiment?

Just make poached eggs.

They are very similar in texture and consistency, and vastly easier to make.

At least for me.

Also, the shell is already off before cooking.

Big plus in my book.