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Boiled Egg and Marmite Soldiers

Boiled Egg and Soldiers

A quick and simple breakfast - boiled eggs really fill you up. Try these tasty marmite soldiers for a new twist to an old favourite. I make mine from Nimble bread - as it toasts really crunchy and is just the right size for dipping!

Serves 1 | 280 calories per serving

Ingredients

  • 1 Large Egg
  • 2 Slices Wholegrain Bread, Nimble*
  • 1 tsp Marmite*
  • 200ml Fresh Orange Juice

Method

Toast the bread, spread with Marmite and cut into strips (soldiers!)

How to Cook the Perfect Boiled Egg

(courtesy of the British Egg Information Service  http://www.britegg.co.uk)

Place eggs in a small pan. Cover with at least 2.5cm (1") of cold water, add a pinch of salt and place the pan on a high heat. When the water is almost boiling, gently stir the eggs and set a kitchen timer for one of the timings below:

  • 3 minutes for really soft boiled yolk and set white
  • 4 minutes for slightly set yolk and set white
  • 5 minutes for firmer yolk and white
  • 6 minutes for hard boiled with slightly soft yolk
  • 7 minutes for firmly hard boiled

Reduce heat slightly to keep water bubbling but not fast boiling and stir the eggs once more. Once cooking time is complete, remove the eggs from the pan with a slotted spoon, place into egg cups and serve immediately with Marmite soldiers.

Cooking Tip

To prevent eggs cracking, make a small pin prick in the shell at the rounded end to allow the steam to escape.

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