Eggs & Soldiers
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
Method
Put eggs in the bottom of a saucepan and fill the pan with cold water (aim for the water to reach approximately 1 inch above the eggs).
Place the saucepan on the stove and bring the water to a boil over high heat.
Once the water comes to a boil, put a lid on the pan and turn off the stove. Set a timer for 4 minutes.
In the meantime, place the bread in the toaster and toast until golden brown.
Fill a bowl with cold water. Remove the eggs from the pan with a slotted spoon and place them in the cold water. This will prevent them from cooking further.
While the eggs cool, spread margarine on each slice of toast, and cut each slice into 4 strips.
Place each boiled egg in an egg cup. Tap the top with the back of a spoon and slice off the top to reveal the yolk.
Serve each egg with 4 strips toast - the "soldiers".
Tips
- If you're selling these in the canteen, you can serve them in a cardboard cup instead.
Ingredients
Directions
Put eggs in the bottom of a saucepan and fill the pan with cold water (aim for the water to reach approximately 1 inch above the eggs).
Place the saucepan on the stove and bring the water to a boil over high heat.
Once the water comes to a boil, put a lid on the pan and turn off the stove. Set a timer for 4 minutes.
In the meantime, place the bread in the toaster and toast until golden brown.
Fill a bowl with cold water. Remove the eggs from the pan with a slotted spoon and place them in the cold water. This will prevent them from cooking further.
While the eggs cool, spread margarine on each slice of toast, and cut each slice into 4 strips.
Place each boiled egg in an egg cup. Tap the top with the back of a spoon and slice off the top to reveal the yolk.
Serve each egg with 4 strips toast - the "soldiers".
