St. Margaret Mary Alacoque Oeufs à la Coque (Soft-Boiled “Eggs in the Shell”) and Mouillettes
St. Margaret Mary’s last name, Alacoque, means “in the shell” in her native French. This simple in-the-shell breakfast is fancy enough for guests, but the beheading and dipping parts make it fun for kids. Oeufs à la coque are traditionally served in a dedicated egg cup with mouillettes (toast fingers) on the side. If you don’t own egg cups, a napkin ring or an inch-and-a-half of a paper towel tube makes an acceptable substitute.
Bring water to a slow boil in a pot. Gently lower the egg into the water. Cook for 4 minutes (about 2 decades of the rosary), then remove the egg from the pot with a slotted spoon, and place in a bowl of ice water to stop the cooking. While the egg cooks, toast the bread, and butter it. Slice the toast into “finger” strips, thin enough to dip into an egg. Sit the egg into an egg cup or substitute. Tap it gently all around the top with a knife or the side of your spoon, then pry off the little hat. Sprinkle the egg with salt and pepper. Use the toast fingers to dip, mix, scrape, and spoon the soft egg out of the shell.