JFK's Last Meal
This recreation of President John F. Kennedy’s final breakfast captures the quiet simplicity of a statesman’s morning routine—just hours before tragedy struck in Dallas. Featuring two soft-boiled eggs, crisp bacon, buttered toast with orange marmalade, fresh orange juice, and hot coffee, this breakfast reflects Kennedy’s typical preference for clean, modest fare. More than just a meal, it serves as a reflective window into a moment frozen in time—rich in poignancy, subtle in flavor, and powerful in historical weight.
Ingredients
- 2 large eggs
- 3 –4 strips of bacon
- 2 slices of white toast
- Unsalted butter
- Orange marmalade
- 1 cup fresh-squeezed orange juice
- 1 cup hot coffee served with cream and sugar if desired
Instructions
- Soft-boil the eggs: Bring water to a gentle boil in a small saucepan. Carefully lower in the eggs and cook for exactly 6–7 minutes. Remove immediately and cool under cold water. Serve in egg cups, cracked at the top, with a small spoon.
- Cook the bacon: Set your oven to 375, and bake the bacon until desired crispiness. I baked mine for about 10-12 minutes. JFK never pan-fried his bacon.
- Prepare the toast: Toast two slices of white bread until golden. Spread with a generous amount of butter and orange marmalade.
- Serve the meal: Plate the eggs in cups, the bacon alongside, and the toast warm. Pour a glass of fresh orange juice and serve hot coffee with cream and sugar on the side.
Video
Notes
- Perfecting Soft-Boiled Eggs: For just-set whites and creamy yolks, cook the eggs exactly 6½ to 7 minutes. Immediately transfer to cold water to stop cooking and make peeling easier if desired.
- Choosing the Toast: Kennedy’s breakfast was served on white toast, a standard of the time. For authenticity, opt for a classic white sandwich loaf with a fine crumb, lightly toasted and generously buttered.
- Coffee Like JFK: JFK preferred his coffee light with cream and no sugar. Use a medium roast, serve it hot, and add a splash of real cream for a traditional touch.