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Boiled egg with rye bread soldiers

 

Boiled egg with rye bread soldiers

Go to work on an egg, they say. We agree that a simple boiled egg makes a great filling breakfast. For a little more fibre make rye bread soldiers.



With a GI of 50 this meal is high protein, low GI and provides 160 kcal per portion.

Ingredients

  • 2 medium eggs
  • 2 slices dark rye bread (pumpernickel)
  • 5g unsalted butter, for spreading
  • sea salt and ground black pepper

Method

  1. Half fill a medium saucepan with water and bring to the boil. Gently add the eggs to the water with a slotted spoon and return to the boil.

  2. Cook the eggs in the boiling water for 4-5 minutes for a soft-boiled egg.

  3. While the eggs are cooking, toast the bread, spread it with a thin layer of butter and cut into thin soldiers.

  4. Put the eggs in egg cups and place on small plates. Cut off the tops and season to taste. Serve with the soldiers for dipping.

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