January 12, 2015

Dad's Eggs and Bread

I remember my Dad making his famous Egg and Bread "mish mosh" when we were younger. He'd fill a mug with chopped up soft boiled egg and cubed toasted bread. Why deal with the burden of a knife and fork and the task of constantly monitoring your bread to egg ratio when you can spoon yolk-soaked bread and soft egg whites into your mouth? Over the recent holidays, my Dad made a big bowl of it for us and I was happy to take pictures of it on his sunlit marble counters.


Serves 4 people

1/3 loaf Italian bread (preferably with sesame seeds)
Coarse salt
Freshly ground black pepper

1. Slice the bread as if making a sandwich. Place the bread, cut-side up, on a baking sheet and slather with a generous amount of butter, toasting until hot and golden brown. 

2. Cut the bread into small cubes and pile them into a large bowl.

3. Place the eggs in a small pot of water with just enough water to cover the eggs, bring to a boil and then turn off the heat. Leave the eggs in the water for 5 minutes then check one for doneness. You'll want the whites to be firm, but the yolks to be very runny. Let the remaining eggs sit in the hot water for longer if necessary.

4. Immediately crack all the eggs and chop them roughly, tossing them into the bowl with the bread. Sprinkle generously with salt and pepper, toss quickly and serve immediately.


  1. sweet breakfast. great memories of my grandpapa using the same technique.
    thnx for sharing! :)

  2. Hi Anonymous! Thanks for stopping by. This one goes out to you and your Grandpapa!