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2 large eggs
2 pieces of dark rye or whole-grain bread
1/2 teaspoon organic butter
organic sea salt
1. Soft boil the eggs by placing them in a pan of cold water. Bring the water to a boil and cook for 1 1/2 minutes. Take one out and immediately decapitate it to see if it is done. If not completely cooked, pop the top back on and let the residual heat finish cooking the eggs. If ready, shock the eggs in cold water to stop them from cooking any further.
2. Spread dark rye or whole grain bread with delicious organic butter and cut into thin strips (1/2" maximum). Serve in egg cups surrounded by the bread strips.
3. To eat, salt the egg slightly with organic sea salt and dunk bread "soldiers" into the egg. Serve the eggs with tiny espresso spoons to scoop out the egg white. My children often turn the egg shells upside down and say "I haven't eaten it yet!" and I come along and smack the top of the egg and it smashes into pieces!
Serving Size: 1 egg and 1 slice of toast
Number of Servings: 2
|Fat||5 g||Fiber||2 g|
|Protein||8 g||Saturated Fat||1 g|
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