Soft-boiled eggs with toast soldiers for dipping are a classic English breakfast. Here, we've cut the toast into bunnies and serve with dippy eggs for a fun egg-and-toast recipe perfect for Easter brunch or a kid-friendly breakfast.

Devon O'Brien


Ingredient Checklist


Instructions Checklist
  • Place eggs in a small saucepan and cover with water. Bring to a simmer over medium-high heat. Remove from heat and let stand for 2 to 3 minutes for soft-set yolks.

  • Use 3-inch bunny-shaped cookie cutter(s) to cut the toast into bunnies.

  • Transfer the eggs to egg cups or a bowl. Tap the top of each egg with a spoon to crack the upper part of the shell and remove. Season with salt and pepper. Serve with the bunny toasts and any remaining toast.


Equipment: 3-inch bunny-shaped cookie cutter(s)

Nutrition Facts

284 calories; 11.5 g total fat; 3.5 g saturated fat; 372 mg cholesterol; 542 mg sodium. 282 mg potassium; 24.7 g carbohydrates; 3.4 g fiber; 3 g sugar; 19.5 g protein; 542 IU vitamin a iu; 71 mcg folate; 147 mg calcium; 3 mg iron; 54 mg magnesium; 2 g added sugar;