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Perfect soft-boiled eggs with tomato soldiers.
Photo, John Cullen.
6 eggs
1 large heirloom tomato
3 slices of bread
butter
Course salt
Freshly ground pepper
Place eggs in a saucepan and cover with cold water. Bring to a boil, then turn off heat and cover with lid. Let stand 3 min.
Meanwhile, slice tomato very thinly. Toast bread, spread with butter and layer tomato slices on top. Sprinkle with salt and pepper, then cut each piece of toast into 4 strips (soldiers).
Remove eggs from water and place into egg cups. Slice off tops with a knife, and serve each soft-boiled egg immediately with toast soldiers for dipping.
Calories 141, Protein 8g, Carbohydrates 10g, Fat 8g, Fibre 1g, Sodium 163mg.