![]() ![]() Between the two porcelain dishes was sandwiched a single slice of sunflower toast. A single egg, uncracked, in a white eggcup, this time served alongside a ramekin that contained a sliver of Parmesan cheese. I found it on the menu at Sant Ambroeus in Soho. Since then, I’ve been keeping an eye out for soft-boiled eggs on restaurant breakfast menus, always in hopes of getting that eggcup, and it’s been showing up more often than you might expect. These eggcups turned my otherwise simple breakfast into both a novelty and a luxury, and I took an unreasonable amount of joy in watching the yolks slowly drip down the sides of the ceramic, as I haphazardly dunked the so-called soldiers into the yellow sea, whispering to my breakfast companion in the otherwise quiet restaurant, “I love playing with my food!” The expert preparation certainly helped the eggs were served with still-oozing yolks, which complemented the fatty sticks of brioche I slathered with butter.īut the presentation is why this otherwise-basic dish has stuck in my mind, specifically the white, porcelain eggcups that stood tall above my plate. ![]() And though I’m usually wary of dishes that sound like something I could make at home, I left breakfast that morning feeling satisfied. Soldiers and eggs, which, on paper, is a fancy way of ordering two soft-boiled eggs with toast. I first saw it on the breakfast menu at Joseph Leonard in Manhattan’s West Village. ![]()
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