Dippy Egg with Matcha Toast Soldiers

Before May slips away from us I want to share one of my favorite spring recipes with you. A drippy, dippy egg is one of the loveliest ways to start any weekend morning. Here, thick matchsticks of Homemade Matcha Honey Wheat Bread are dunked into perfectly cooked 4-minute eggs. Served with a mélange of aromatic cut herbs, this humble yet elegant meal celebrates spring’s freshest flavors.
Instead of regular store-bought toast, I make a Matcha Honey Wheat Bread that has a heartier flavor and texture than regular white bread. To enjoy it with Dippy Eggs, you’ll need to plan on making the bread ahead of time, ideally the day before.

When enjoying this light meal, I typically follow a double dipping process where a toast bread stick first takes a plunge into the eggy pool of liquid sunshine before getting lightly pressed into a mound of fresh herbs. Whichever herbs look the most vibrant and fresh at the market will work great here, just be less generous with adding stronger tasting herbs (like rosemary) so that the flavors stay light and bright. 
My other favorite herbs to use in this recipe are tarragon, thyme, and even basil. Cut the herbs finely with a super sharp knife so that they are easily picked up by the moistened bread sticks. A light sprinkle of smoked French sea salt makes a tasty finish.For those of you not feeling the making bread from scratch bit, you can simply slather store-bought, toasted bread with softened salted butter and then top it with a generous sifting of matcha green tea powder. Cut the bread slices into matchsticks (i.e. soldiers) and you’re all set to start dipping! 
Dippy Eggs with Matcha Toast Soldiers 


Matcha Honey Wheat Bread (see recipe below)


chopped herbs (I used a mix of chopped dill, chives, and rosemary)

sea salt to taste (I used Maldon Smoked Sea Salt)


small pot

slotted spoon

egg holder

sharp knife


1.)  In a small pot, bring water to a full boil (enough water to completely cover eggs). Cut the Matcha Sandwich Bread into long sticks, about 1″x 5″, to make Matcha Toast Soldiers.

2.)  Boil eggs for 4 minutes. Meanwhile, toast the bread sticks.

3.)  Use a slotted spoon to remove the eggs from the hot water, then carefully place them into the egg holders. Use a sharp knife to slice off the top of the eggs, then sprinkle the eggs with sea salt. Serve immediately with the Matcha Toast Soldiers and chopped herbs on the side.Matcha Honey Wheat Bread

Makes 1 large loaf.


1 cup + 2 Tbsp lukewarm water

2 1/4 tsp SAF instant yeast

1 cup whole wheat flour

3 cups bread flour

2 Tbsp matcha, sifted

2 Tbsp flax meal

3 Tbsp honey

2 tsp salt

4 Tbsp unsalted butter, softened

1 Tbsp melted butter or non-stick spray, for coating bowl and pan


large stand mixer with dough hook attachment

large bowl

plastic wrap

work surface

pullman loaf pan (13″ or 12 cup capacity)

serrated bread knife (if slicing)

cooking thermometer (optional)

bread slicer (optional)


1.)  Make the Dough. Place the yeast, whole wheat and bread flours, matcha, flax meal, honey, salt, and butter in the mixing bowl of a large stand mixer. Turn the mixer on low-speed, then add the water. Increase the speed to low-medium, then continue to mix for 10 minutes.

2.)  First Rise. After 10 minutes you should get a soft and supple ball of dough. Place the dough in a bowl lightly greased with melted butter or nonstick spray. Cover the bowl with plastic wrap, then place it in a warm, draft free place to rise until doubled in volume.

3.)  Shape the Loaf. After doubling in volume, place the dough on a work surface, then give the dough a few light kneadings. Lightly pull/press the dough to make an evenly thick 8″ x 11″ rectangle (like a piece of paper). Fold the left and right sides over lengthwise to meet in the middle (the sides should overlap). Square off the edges, then pinch the seams closed. Tuck, pinch, and seal off the ends under the long loaf.

4.)  Second Rise. Place the cylinder-like loaf seam side down, into a pullman pan greased with melted butter or nonstick spray. Let the dough rest in the pan for about 5 minutes (covered with plastic wrap), then use your fingers to press the dough into the pan as evenly as possible–this will help to assure squared off edges on the loaf when it bakes. Cover the loaf pan with plastic wrap, then place in a warm, draft free place until it rises to 1/2″ under the top edge of the pan.

5.)  Bake, Cool, and Slice! About a half hour before the loaf has finished rising, place an oven rack in the middle of your oven, then heat the oven to 450 degrees F. When the dough has risen (1/2″ under the rim), slide the greased top of the pullman loaf pan on. Bake the loaf for about 40 minutes, until the loaf is golden brown or registers an internal temperature of 190 degrees F on a cooking thermometer. Wait until the bread completely cools before slicing with a serrated knife.

Hachiya Persimmon Tea Bread

If you purchased some hachiya persimmons anytime last week, then it’s the perfect time to make some Hachiya Persimmon Tea Bread.  These persimmons are hardly ever ripe and ready to eat on the day they are bought, because if they were, they wouldn’t be pretty and sellable.  When these persimmons are ripe, they look bruised and battered, feel squishy to the touch, and seem to be on the verge of spoiling.

The two most common types of persimmon are the Hachiya and Fuyu varieties.  Hachiya persimmons are the type that have an acorn like shape with a pointed base, and Fuyu persimmons appear round and squat, like a tomato.  For the Hachiya variety, you can either scoop out its soft fleshly pulp and eat it straight as you would a papaya or use the pulp in a baking recipe like this one!  If you mind uneven clumps of persimmmon in your pulp, then go ahead and use a food processor to blend the pulp into an even consistency (this is what I did).  Extra pulp can be stored and frozen in an airtight bag for easy use in future baking.

If you feel like your persimmons aren’t ripening fast enough, place them in a brown paper bag with a ripening banana or two and close the bag tightly.  The ethylene gas will help the persimmons to ripen faster.

Although the Hachiya variety is the superior choice for baking because of its texture, you can also use the more common Fuyu persimmons here, just make sure that you remove any seeds and only use the fruit that is very, very ripe.  Fuyu persimmons have a tendency to stay firm even when they are fully mature and ready to eat, so you may want to give them a longer whirl in the food processor to get a smooth pulp.

I highly recommend that you pair a slice of moist, lightly-spiced Persimmon Tea Bread with a hot cup of Korean Persimmon Leaf Tea.  This tea is made from the leaves of wild persimmon trees, and has as a delicate yet complex flavor.  Tea and fruit breads are always a beautiful match, and even more enjoyable when you can appreciate how the fruits’ flavors develop from tree leaf to ripened fruit.

Persimmon Tea Bread

Makes 1 loaf.


2 cups all-purpose flour

1 tsp cinnamon

1/4 tsp nutmeg

1 tsp baking soda

pinch salt

1/2 cup vegetable oil

1/2 cup light brown sugar

2 eggs, at room temperature

2 cups mashed hachiya persimmon pulp (from about 6 fully ripe persimmons)

2 tsp lemon juice

non-stick spray for pan


standard loaf pan


1.)  Preheat oven to 350 degrees F.  Spray loaf pan with non-stick spray.  Mix together flour, cinnamon, nutmeg, baking soda, and salt in large bowl and set aside.  In a medium bowl, mix together oil, sugar, and eggs.  Mix lemon juice into persimmon pulp.

2.)  Slowly mix wet mixture into dry mixture until the ingredients are just moistened.  Add persimmon-lemon pulp and mix in until all ingredients are just homogenous.

3.)  Bake filled loaf pan in oven for about an hour, or until toothpick inserted in center comes out clean.  After removing from oven, let the loaf sit in the pan for about 15 minutes before turning out onto a wire rack to cool.

Love persimmons?  Persimmon Leaf Tea is an Asian favorite, and you can get it at Korean tea shop Hwa Sun Ji in Los Angeles where dried, walnut-stuffed persimmons are served as tea-snacks!