Eggs and Soldiers Print this recipe Details Serves: 2Number of ingredients: 3To prep: 5 minutesTo cook: 5 minutesDifficulty: Easy Nutrition per servingKilojoules: 932Calories: 233Protein: 15.3gFat: 13.1gSaturated Fat: 4.8gCarbohydrates: 10gCarboydrates per 100g : 7.6gFiber: 2.8gSodium: 272mgPotassium: 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 Bring a small saucepan of water to a boil.ÌýÌý Gently lower in the eggs with a spoon.Ìý Boil for 4½ to 5 minutes for a soft, runny yolk (5½ for slightly firmer).Ìý While the eggs cook, toast the bread until golden.Ìý Butter the toast (optional) and slice into strips (soldiers) about 1 inch wide.Ìý Remove eggs with a spoon and place in egg cups.Ìý Tap and remove the top of each egg.Ìý Dip toast soldiers into the yolk and enjoy!Ìý