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Boiled eggs with soldiers

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Boiled eggs with soldiers

5 minutes

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Boiled eggs with soldiers

By Hannah Lewry

Serves 4 children

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5 minutes

Ingredients

4 free-range eggs
4 white or wholewheat bread slices, toasted
50 g butter
Fresh kale or spinach, for serving
70 g Woolworths rocket pesto, for serving
Sea salt and freshly ground black pepper, to taste
100 g fresh peas and broad beans, blanched, for serving
fresh peas and broad beans, blanched, for serving

Method

Heat a saucepan of water over a high heat and, just before it begins to boil, add the eggs. Simmer for 5 minutes, then drain and rinse the eggs in cold water. Peel the eggs and set aside.

Cut the crusts from the toast, spread each slice with butter and cut into soldiers.

To assemble, place a kale or spinach leaf on each plate and top each leaf with a boiled egg, the toast soldiers and drizzle with rocket pesto. Season to taste and sprinkle over the peas and broad beans.

Chef's note: “Boiled eggs are Mother Nature’s answer to a nutritious meal on the go. They’re great for a speedy dinner, especially soft-boiled and served with soldiers for dipping.”

Discover more egg recipes here.