Sometimes it is the simplest meals that are the most delicious. A soft-boiled egg, small and self-contained, proudly standing tall in its porcelain cup is the perfect brunch-time antidote to a weekend filled with too much wine, hearty foods, or both. An ideal vessel in which to dip a slice of lightly grilled rustic country bread, or better yet, take advantage of the spring season and dunk an crisp, lightly salted asparagus spear.

I am not the hugest fan of savory egg breakfasts, but there has always been something about the soft-boiled egg that just does it for me. Perhaps it is all of the accoutrements, the delightful little cups, mimicking the shape of the food that they hold, and the diminutive spoons just large enough to get into the shell without shattering it. By the time you prepare your egg just so, a pat of fresh butter, a sprinkling of salt and a twist of freshly ground black pepper, it is as if you have to dip into this breakfast treat. How could you leave it alone?

Springtime is a particularly delectable time of year to partake of the soft-boiled egg as the accoutrements only extend farther from the simple toast, to that harbinger of spring– the asparagus. Your egg is instantly transformed into a petite pot of sauce, slick with butter, becoming translucent hollandaise, egg-y and rich.

The perfect way to start a weekend morning, fuel for the day ahead, and just easy enough to help you remain in the haze of the night before. Just boil some water, carefully place eggs in, making sure not to overcrowd, and wait 3-4 minutes. Simplicity at its finest. If you would like a full rundown of my Sunday brunch, check the Daily Specials page.