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

Gallery

Read the full recipe after the video.

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; carbohydrates 24.7g; dietary fiber 3.4g; sugars 2.8g; fat 11.5g; saturated fat 3.5g; cholesterol 372mg; vitamin a iu 542.5IU; folate 70.5mcg; calcium 146.9mg; iron 3.2mg; magnesium 54.3mg; potassium 282.2mg; sodium 542.2mg; thiamin 0.3mg; added sugar 2g.
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