Antipasto is an Italian word for a precursor to a meal. Traditionally, bread, cured meats, cheeses, olives, artichokes, and other veggies and fruits. Antipasto has been infused with a multitude of ingredients from a mixture of salsas, and salads. Even couscous, though Moroccan, is common being off the coast of Sicily. 

All of these choices tickle my fancy at breakfast. Right up my ally, as I love eating with my hands. I’ve including deli meats, mozza and cheddar cheese, sliced baguette, red pepper with dip. But the most important part of any breakfast, eggs. The secret to having just the slightest touch of soft yoke is the timing. 

Bring a pot of water to a boil with a good pinch of salt. Gently add the desired amount of eggs. From the point the last egg enters the water time six minuets. 

Pull the eggs out of the boiling water and put into cold water. Once able to handle, remove the shells into paper towel and rinse them. Enjoy!