Hard-Boiled Eggs with Whole Wheat Toast Soldiers
A classic British breakfast featuring perfectly hard-boiled eggs served with crispy whole wheat toast cut into 'soldiers' for dipping. Simple, satisfying, and quick to prepare.
Ingredients
- •4 large eggs
- •4 slices whole wheat bread
- •1 tablespoon unsalted butter (optional)
- •Pinch of salt
- •Pinch of black pepper
Dietary Info
Instructions
- 1
Place the eggs gently in a small saucepan. Cover them with cold water, ensuring there is at least an inch of water above the eggs.
- 2
Bring the water to a rolling boil over high heat. Once boiling, immediately reduce the heat to low, cover the saucepan, and let the eggs simmer for 8-10 minutes for hard-boiled eggs.
- 3
While the eggs are simmering, toast the whole wheat bread to your desired crispness. If using, spread butter on the hot toast.
- 4
Once the eggs are cooked, carefully remove them from the hot water with a slotted spoon and immediately transfer them to a bowl of ice water for 2-3 minutes. This stops the cooking process and makes them easier to peel.
- 5
Peel the hard-boiled eggs. You can either serve them whole in egg cups or halve them. Cut each slice of toast lengthwise into 'soldiers' (strips about 1 inch wide).
- 6
Serve the hard-boiled eggs with the toast soldiers, seasoned with salt and pepper to taste. Dip the toast soldiers into the egg yolks.
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