Boiled Eggs and Rye Toast
A simple, protein-packed breakfast for a healthy start.
⏱️ 10 min🍽️ Serves 1
🔥 300 kcal💪 20g protein🍚 25g carbs🥑 13g fat🌾 4g fibreper serving
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servings
Ingredients
- 🥚2 large eggs
- 🍞1 slice rye bread
- 🧈½ tsp unsalted butter
- 🧂 salt and black pepper, to taste
Pro tips
- For perfectly peelable eggs, add a pinch of baking soda to the boiling water.
- Adjust boiling time for desired yolk consistency: 6 minutes for jammy, 10 minutes for fully hard-boiled.
- A sprinkle of chili flakes can add a nice kick to your eggs.
Method
- 1Carefully place the eggs in a small saucepan and cover with cold water by about an inch.
- 2Bring the water to a rolling boil over high heat. Once boiling, reduce heat to low, cover, and cook for 7-8 minutes for a firm yolk, or less for softer.
- 3While eggs are cooking, toast the rye bread to your desired crispness.
- 4Once eggs are cooked, immediately transfer them to an ice bath for 2 minutes to stop the cooking process and make them easier to peel.
- 5Peel the eggs, slice them in half, and serve alongside the buttered rye toast. Season with salt and pepper.