- 1 to 4 slices toasted Sunbake white or brown sliced bread
- 1 to 4 large eggs
Place water in a saucepan and bring to the boil. Reduce slightly to a simmer. With a spoon, gently lower the eggs into the water one at a time. Cook the eggs for 5 to 7 minutes depending on the desired consistency. For 1 to 2 eggs, cook for 5 minutes for a very runny yolk or up to 7 minutes for a more-set yolk. For 3 or 4 eggs, add a few extra seconds to your timing. Remove the eggs with a slotted spoon and place in an egg cup. Remove the top of the egg. Slice the warm toast into thin ‘soldier’ strips and then dip these into the soft-boiled egg. Eat with salt and freshly ground pepper, whilst eggs and toast are still warm!