I think everybody knows what soft-boiled egg is. Of course, not everybody likes it, especially if it is very soft-boiled and the egg white is almost liquid. My son doesn't like such eggs, but if the white has the proper texture and the yolk is wonderfully smooth, he may eat even a few eggs.

Recently, I remembered how my dad served soft-boiled eggs. I decided to make this dish for my son, and it was a really good idea. I took two soft-boiled eggs out of their shells, put them into a glass (it should be a glass so you can see it) with a bit of butter and chopped chives, and I had a breakfast full of memories.

Many people call them Viennese eggs; we called them eggs in a glass. I also served a crunchy kaiser roll, which you can dip into the smooth yolk, fresh tomato and cocoa. I have a lot of nice memories connected with this dish. I hope that my children will also remember eggs in a glass with fondness.

Ingredients (for 1 person)
2 eggs
half a teaspoon of butter
1 teaspoon of chopped chives
additionally:
crunchy kaiser roll
tomato

Boil some salty water. Put the eggs into the boiled water. Boil for 4-5 minutes. Take the eggs out of the water and cool them down slightly. Warm a glass. Put the eggs into the glass (without the shells), add the butter and chives, spice it up with salt and mix it in. Serve with a crunchy kaiser roll and tomato.

Enjoy your meal!

Try also:
Olive sandwiches for lunch
Breakfast porridge with nut cream and pomegranate
Croissant with cottage cheese for a holiday breakfast