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Greatest plates · Breakfast
Boiled Eggs with Toast Soldiers
Six and a half minutes for a set white and a yolk still liquid enough to dip into. Buttered wholegrain toast cut into fingers, and nothing else required.
Serves 2Prep 2 minCook 7 minBreakfastEgg
Containsdairy · egg · gluten
KalaPlate Original
Protein 21%Carbs 32%Fat 47%
About 390 kcal a serve — 20 g protein, 30 g carbs, 20 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 2
Method
Boil the eggs
BoilBring a saucepan of water to a rolling boil, then lower the eggs in on a spoon and set a timer for six and a half minutes. Lowering them into ALREADY boiling water is what makes the timing repeatable — starting them in cold water makes it a guess.
In the saucepanBoil →
6.5 min
Cut the soldiers
ToastWhile they boil, toast the bread, butter it generously and cut each slice into four fingers.
At the toasterToast →
2 min
Top and season
ServeSit the eggs in egg cups, take the tops off with a knife, and season the yolks with flaky salt and pepper before the first soldier goes in.
At the tableServe →
Cook's noteRoom-temperature eggs are less likely to crack going into boiling water, and they hit the six-and-a-half-minute mark exactly. Fridge-cold eggs need closer to seven and a half.
Estimated per serve
390 kcal · 20 g protein · 30 g carbs · 20 g fatestimates, within ~10%
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