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

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Recipe Summary

total:
10 mins
Servings:
1
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

Tips

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

Nutrition Facts

285 calories; protein 19.5g 39% DV; carbohydrates 24.7g 8% DV; dietary fiber 3.4g 14% DV; sugars 2.8g; fat 11.5g 18% DV; saturated fat 3.5g 18% DV; cholesterol 372mg 124% DV; vitamin a iu 542.5IU 11% DV; vitamin c 0mg; folate 70.5mcg 18% DV; calcium 146.9mg 15% DV; iron 3.2mg 18% DV; magnesium 54.3mg 19% DV; potassium 282.2mg 8% DV; sodium 542.2mg 22% DV; thiamin 0.3mg 26% DV; added sugar 2g.
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