Boiled Egg with Toasted Rye Bread

Eggs are quick and easy to prepare and are an excellent source of vitamin D - the vitamin we get mostly from sunshine - vitamin D is important for bone health as it helps us to absorb calcium.


Serves 2
adults
378
Kcals
per serving

2 Mins
prep

8 Mins
cooking

Recipe
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Ingredients

4 medium free range eggs   (220g)
4 medium slices rye bread  (160g)
4 level tsp low fat spread  (20g)

Method

  1. Place the eggs in a medium-sized saucepan filled with cold water.
  2. Bring the water to the boil and simmer for 1 minute.
  3. Take the pan off the heat and leave for 6 minutes.
  4. Toast the bread, add spread and cut into slices.
  5. Remove the eggs from the pan, place into egg cups and cut off the tops with a teaspoon before serving.
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Nutritional information per serving

378kCal, 1587kJ
21.1g
17.5g
4.6g
36.8g
1.6g
3.5g
683mg

© The Vegetarian Society