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) 2 slices of bread (lower carb or low GI) Butter (optional) Salt and pepper (to taste) Method Bring a small saucepan of water to a boil. Gently lower in the eggs with a spoon. Boil for 4½ to 5 minutes for a soft, runny yolk (5½ for slightly firmer). While the eggs cook, toast the bread until golden. Butter the toast (optional) and slice into strips (soldiers) about 1 inch wide. Remove eggs with a spoon and place in egg cups. Tap and remove the top of each egg. Dip toast soldiers into the yolk and enjoy!
