Servings: 1 / Ready in: 5 mins

Soft boiled egg, Mexico City style (Mexico City)

Ingredients

  • 2 Eggs
  • 4 cups Water
  • 3 tbsp Mölli Mexico City Cooking Sauce
  • 1 Piece of bread toasted, torn into 1/4 inch pieces
  • Salt; to taste

Directions

  1. Bring water to a boil in a small pot. Using a large spoon place eggs in pot of boiling water. Cook until desired doneness (Cooking time may vary depending on how you like your eggs and whether you’re at sea level. If you live at sea level and like the whites cooked and the yolk runny, it will take between 2:45 and 3 minutes).
  2. Meanwhile, place Mexico City sauce in a small microwave-proof container and reheat until hot – about 30 secs.
  3. When the eggs cooking time is up, remove from pot and immediately run cold water over them; this will stop the cooking but will not make the inside of the egg cold.
  4. Crack the eggs open and pour the contents over the toast pieces. Scrape the inside of the shells with a spoon to remove remaining egg whites. Pour hot Mexico City sauce over soft boiled eggs and season with salt. Provecho!