Boiled Egg and Marmite Soldiers
By the wlr team
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!
- Recipe makes: 1 serving
- Calories: 280
- 2 slices Nimble bread
- 1 tsp Marmite
- 200ml fresh orange juice
- 1 large egg
- 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.
- Toast the bread, spread with Marmite and cut into strips (soldiers!)
- 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.
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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