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Eggs and soldiers breakfast food

Eggs and Soldiers

Details

Serves: 2

Number of ingredients: 3

To prep: 5 minutes

To cook: 5 minutes

Difficulty: Easy

Nutrition per serving

  • Kilojoules: 932

  • Calories: 233

  • Protein: 15.3g

  • Fat: 13.1g

  • Saturated Fat: 4.8g

  • Carbohydrates: 10g

  • Carboydrates per 100g : 7.6g

  • Fiber: 2.8g

  • Sodium: 272mg

  • Potassium: 204mg

Ingredients

4 large eggs (room temperature)Ìý

2 slices of bread (lower carb or low GI)Ìý

Butter (optional)Ìý

Salt and pepper (to taste)Ìý

Method

  1. Bring a small saucepan of water to a boil.ÌýÌý
  2. Gently lower in the eggs with a spoon.Ìý
  3. Boil for 4½ to 5 minutes for a soft, runny yolk (5½ for slightly firmer).Ìý
  4. While the eggs cook, toast the bread until golden.Ìý
  5. Butter the toast (optional) and slice into strips (soldiers) about 1 inch wide.Ìý
  6. Remove eggs with a spoon and place in egg cups.Ìý
  7. Tap and remove the top of each egg.Ìý
  8. Dip toast soldiers into the yolk and enjoy!Ìý