Boiled Egg with Rye Bread Soldiers

Soft-boiled eggs served with toasted slices of buttery dark rye bread, providing a high-protein and low GI breakfast.

Vegetarian Healthy Quick High Protein Breakfast Low Gi

Estimated Nutrition

Calories

160

kcal / serving

320 kcal total

Carbs

14.4g

per serving

28.8 g total

Fat

7.6g

per serving

15.1 g total

Protein

8.6g

per serving

17.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Egg

medium

Butter

unsalted, for spreading

GrainsCereals

slice

Rye Bread

dark pumpernickel

NutsSeeds

pinch

Sea Salt

to taste

pinch

Black Pepper

ground, to taste

Method

Half fill a medium saucepan with water and bring it to a boil.

Gently lower the eggs into the water and return to a boil.

Cook the eggs for 6 minutes for a soft-boiled consistency.

Toast the rye bread and spread with a thin layer of butter.

Cut the toast into thin soldiers.

Place eggs in cups, remove tops, season, and serve with toast.