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Boiled Egg with Cheese Soldiers
This breakfast recipe is sunshine on a plate! A dish that will brighten up any morning and provides you wish a source of protein, calcium and vitamins A and E.
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Course:
Breakfast, Brunch
Cuisine:
British
Keyword:
Bread, Breakfast-Brunch, Cheese, Dairy, Vegetarian
Prep Time:
10
minutes
minutes
Cook Time:
15
minutes
minutes
Total Time:
25
minutes
minutes
Servings:
4
people
Calories:
78
kcal
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Ingredients
Metric
Imperial
2
large
eggs
free range
25
g
hard cheese
grated, e.g. Red Leicester
1
tbsp
low fat mayonnaise
1/2
punnet
cress
2
slices
wholemeal bread
toasted
Instructions
Place the eggs in a small saucepan and cover with cold water. Bring to the boil and simmer for 3 minutes for soft centres.
2 large eggs
Meanwhile, mix the cheese, mayonnaise and cress (reserving a little cress to sprinkle over).
25 g hard cheese,
1/2 punnet cress,
1 tbsp low fat mayonnaise
Spread the cheese mix over the toast and cut into soldiers.
2 slices wholemeal bread
Serve with the boiled eggs.
Nutrition
Calories:
78
kcal
|
Carbohydrates:
8
g
|
Protein:
4
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
0.002
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
7
mg
|
Sodium:
69
mg
|
Potassium:
2
mg
|
Fiber:
0.1
g
|
Sugar:
0.4
g