DIP IN EGG WITH SOURDOUGH SOLDIERS

Nutritional Content

Calories- 360 Carbohydrates- 36g Fat-16g Protein- 19g

Ingredients 

2 eggs from pastured hen

3/4 tbs butter, preferably grass fed and organic

1 slice of sourdough rye/spelt/wholemeal toast (about 70g)

Pinch himalayan or unrefined sea salt

Method 

1) Bring water in a small pot to a boil, once boiled turn down so that the egg won’t jump around in the pot and crack

2) Place the egg on a spoon and carefully drop into the water, set timer for 5 1/2 minutes

3) Meanwhile, toast your bread and then butter and salt and cut into soldiers

4) Once the timer has finished, drain the water and run some cold water over the egg so that you can handle it

5) Using a knife, bang the top of the egg until it cracks, then peel off the very top of the shell

6) place the egg into a egg holder and serve

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