These eggs are a fun breakfast option for kids. Apart from baby veggies and toast soldiers, they can also dip small pieces of sausage into the soft-boiled eggs
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 5 minutes |
| Serves | 2 |
| Cuisine | Other |
| Special Occasion | Easter |
| Diet | Other |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 319 |
| Fat | 17.7g |
| Saturates | 6g |
| Protein | 14.3g |
| Carbs | 27.3g |
| Sugars | 4.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Toast the bread and remove the crusts.
2
Spread the butter on one side of the bread and slice it into 1½cm-wide fingers.
3
Sprinkle the seeds over the buttered side of the toasts.
4
To cook the eggs, place them in a pot of boiling water and add a pinch of salt. Boil the eggs for 4-5 minutes, or until cooked to your liking. Lift the eggs out of the water and place in egg cups.
5
Cut the top off the shells and serve the eggs with the crunchy toast soldiers and baby veggies.
