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; total fat 11.5g 18% DV; saturated fat 3.5g; cholesterol 372mg 124% DV; sodium 542mg 22% DV; potassium 282mg 8% DV; carbohydrates 24.7g 8% DV; fiber 3.4g 14% DV; sugar 3g; protein 19.5g 39% DV; exchange other carbs 2; vitamin a iu 542IU; vitamin cmg; folate 71mcg; calcium 147mg; iron 3mg; magnesium 54mg; thiaminmg; added sugar 2g.