Happy Mama's Day...to all the mama's out there! Care for some breakfast in bed?

My favorite breakfast depends on my mood.  I'm not one of those breakfast haters...quite the contrary.  I love breakfast.  I mean, after all...it is the most important meal of the day.  Right?  That's what I grew up hearing and that's what is ingrained in my head.  So be it.  ...and then there's my daughter who chokes and gags her way through breakfast on school days...even if it's just a drinkable yogurt...whose child is this?  Although she can tear it up on the weekends. Go figure.  But in honor of Mother's Day, I was in the mood for some boiled eggs w/ dippin' soldiers.  MMMMMM.  Some days it's cereal, some it's yogurt and fruit, others it's a donut or huevos rancheros or Greek skillet or chorizo con huevos or chilaquiles or bacon and eggs or eggs benedict or....  but ultimately, if I was forced to choose my favorite way of cooking an egg, it would be poached.  And medium-boiled comes in a close second...now.  I love runny yolks...for dippin' other goodies in.  And I hate a rubber, chewy, over-done white...so I only like 'em fried if I do it or somebody else I know can make 'em "right" does it. 

Medium-boiled eggs are kinda like poaches eggs, but still in the shell.  I always held off on making them at home because I didn't have any egg cups.  Still don't.  I mean, I know it's not a requirement to have an egg cup to eat a medium-boiled egg...but I wanted one anyway.  I also don't have one of those little egg snippers to snip the top clean away...shell and all.  I stopped being stubborn.  Asparagus is gorgeous right now and I wanted to dip those spears in some yolk...some warm, runny yolk...that craving won.  I substituted a shot glass my sister brought me back from Vegas as the egg cup and just cut the top off with a sharp knife. 

Medium-boiled eggs

from How to Cook Everything Vegetarian by Mark Bittman

Fill a saucepan about 2/3 full with water and bring to a gentle boil.  Use a spoon or some other handy tool to lower the egg into the gently boiling water.  Adjust the heat so the mixture barely simmers, then cook for 6-7 minutes; the shorter time guarantees a cooked but runny yolk, but there may be some undercooked white.  With the longer time, the white will be fully cooked, but some of the yolk may have hardened.  To remove the shell plunge it into cold running water for about 30 seconds, then crack and peel gently, as you would a hard-cooked egg. 

I served mine with al dente asparagus spears and buttered toast soldiers...and sprinkled the yolk with Black Truffle Sea Salt.  Simple, clean flavors that made a perfect Mother's Day or any day, of course Breakfast.

Although............these are really........

This is my IHCC submission for Breakfast in Bed this week...head on over to check out more delicious breakies!  Oh...and if you can, go kiss ya mutha!! Or your kids mutha.  Or your neighbors mutha.  Any mutha!  Happy Mother's Day Mom...love you...breakfast nice & healthy, just the way you like it :) !