Boiled eggs with soldiers
| Serves: | 4 children |
| Cooking Time: | 5 minutes |
| Prep Time: | 15 minutes |
Ingredients
- 4 Free-range eggs, beaten
- 4 slices toasted white bread
- 50 g butter, softened
- to serve, spinach, finely sliced
- 70 g rocket pesto
- sea salt and freshly ground black pepper, to taste
- 50 g fresh peas
- 50 g broad beans
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Heat a saucepan of water over a high heat and, just before it begins to boil, add the eggs.
- Simmer for 5 minutes, then drain and rinse the eggs in cold water. Peel the eggs and set aside.
- Cut the crusts from the toast, spread each slice with butter and cut into soldiers.
- To assemble, place a kale or spinach leaf on each plate and top each leaf with a boiled egg, the toast soldiers and drizzle with rocket pesto.
- Season to taste and sprinkle over the peas and broad beans.
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