Chicks & Bunnies (Soft-Boiled Eggs & Soldiers)

Chicks & Bunnies (Soft-Boiled Eggs & Soldiers)

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From the EatingWell Kitchen

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.

Ingredients 1 serving

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  • 2 large eggs
  • 2 pieces whole-wheat bread, toasted
  • Pinch of salt
  • Pinch of ground pepper


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  1. 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.
  2. Use 3-inch bunny-shaped cookie cutter(s) to cut the toast into bunnies.
  3. 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 information

  • Serving size: 2 eggs & 2 pieces of toast
  • Per serving: 284 calories; 11 g fat(4 g sat); 3 g fiber; 25 g carbohydrates; 20 g protein; 71 mcg folate; 372 mg cholesterol; 3 g sugars; 2 g added sugars; 542 IU vitamin A; 0 mg vitamin C; 147 mg calcium; 3 mg iron; 542 mg sodium; 282 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 2 medium-fat protein

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