Boiled egg with rye bread soldiers
For a healthier version of the classic breakfast make rye bread soldiers. With a GI of 50 this meal is <a href=_http_/www.bbc.co.uk/food/collections/high-protein_low-gi_recipes__high.html protein, low GI</a> and provides 160 kcal per portion.
Method
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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.
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Cook the eggs in the boiling water for 6 minutes for a soft-boiled egg.
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While the eggs are cooking, toast the bread, spread it with a thin layer of butter and cut into thin soldiers.
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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.
Ingredients
- 2 medium eggs
- 2 slices dark rye bread (pumpernickel)
- 5g unsalted butter, for spreading
- sea salt and ground black pepper
Shopping List
Boiled egg with rye bread soldiers
Cooking ingredients
Dairy, eggs and chilled
Other
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