In anticipation of my upcoming interview with Clotilde Dusoulier, the author of Chocolate & Zucchini, I reacquainted myself with the delicacy known as the soft-boiled egg. For breakfast yesterday I boiled one (4 minutes to perfection), dug out one of my too-long-forgotten porcelain egg cups, toasted a slice of whole wheat bread and cut it into finger-sized slices perfect for dipping. Clotilde's recipe calls for coating the toast fingers in an artichoke dip, which sounds tasty, but at 9:00 on a Saturday morning I was sans-artichoke and too hungry for the torture associated with a trip to the Associated Supermarket. So egg and toast it was, and it was glorious.--S
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