This post was supposed to be a last minute gift guide, but pulling that together just required way to much time and effort. So I just went on a whole other tangent and gave you guys the cutest dippy eggs ever!
I actually bought all the things I needed for this shoot back in October when I was in New York. One of the dishes I’ve wanted to shoot for awhile was a dippy egg because of this Donna Hay Magazine cover.
I even went on a hunt on Etsy to get the hats. The super cute dainty knit egg warmer hats!! I was that obsessed. The thought was even more solidified when I had breakfast at Reynard at the Whythe Hotel while during the New York trip. They had dippy eggs on the menu and had to have it. Reynard served it with some kefir buter and radishes.
This recipe and photo shoot is an ode to both Donna Hay and the dish at Reynard.
I have been an avid fan of Donna Hay way before my food photography journey started. To my readers who are not familiar with her she started the minimalist clean movement of food photography. I have many back issues of her magazine from the early 2000’s and her images are still relevant and fresh 15 years later.
I loved her clean and simple photography that just highlighted the food and nothing else. It was all simple props that never took away what was important. Seasonal fresh food is beautiful on it’s own.
This meal is perfect to serve for yourself on a rare quite morning. Dippy eggs are the quickest type of eggs to make, you just need a timer to make sure they don’t get over cooked.
I made my toast soldiers with some sour dough bread and fried them in the pan with garlic ghee and served it with some labneh and herbal salt. Frying the bread in ghee is so worth it as the ghee really gets into groves of the bread and gives it a nice crunch. I’m all for a little bit of healthy decadence.
Just wait till you pick up the crunchy toast to dip into the creamy egg and mix that in with the sour salty labneh…. gah it’s to die for. It’s just the perfect bite.
A beautifully simple recipe of dippy eggs with toast.
Bring a small pan of cold water into a running boil.
Place eggs one at a time in the water slowly with a spoon and cook for 5 minutes.
Immediately take the eggs out of the hot water and cool down with cold water and set aside to cool.
Cut the bread into thick strips about an 1 inch wide.
Place the ghee into a pan and melt on medium/low heat. Once the ghee is fully melted roll the bread around the pan to absorb the ghee and then fry the bread on all side until brown and crispy. Set aside.
Place the eggs in egg holders and serve with the toast soldiers, labneh (or yogurt or cream cheese) and garnish the labhneh with the salt and pepper.
Enjoy with a cup of coffee or tea!
Mini Spoon is from Fracture Goods
Sectioned Plate and Egg Cups are from Muji
Knit Egg Warmer Caps are from Socks and Mittens on Etsy