Served with toasted whole wheat and Red hot sun-dried chili peppers.
Simple yet elegant and heavenly.
Grind up a red sun-dried chili pepper. with about a 1/8 teaspoon of sea salt. Garlic salt would also taste great.
Bring to boil about 5 to 6 cups of water with about 1 ½ Table spoons of white vinegar. Then turn down to simmer (in other words turn down your burner to medium).
Crack open an egg and gently drop into the hot water. Allow to simmer for about a minute or a minute and a half. Use you judgement. the yolk will begin to get a white film coat it, with a small portion of the yellow showing.
Don’t leave it in too long because the yellow could get over cooked.
With a slotted spoon very carefully remove the egg from the water. Allow the water to drain off well. Then place on a piece of toast
Liberally sprinkle with the salted chili pepper and dig in.
P.S. The bottom that is fully coated with a white film should be the top when placing on the toast for presentation. This is a very delicate dish please be extra gentle with the egg.