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Soft Boiled Eggs | Can't Stay Out of the Kitchen

Soft Boiled Eggs

Teresa Ambra
Soft Boiled Eggs has always been our go-to recipe, especially when anyone is sick. The combination of bread and soft-boiled eggs is perfect for someone recuperating from illness. This scrumptious 5-ingredient breakfast entree is quick, easy and delicious. This is a great recipe to make for what ails you.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Course Breakfast
Cuisine American
Servings 1
Calories 166 kcal

Equipment

  • 1 small sauce pan
  • 1 sharp bread knife to cut bread into cubes
  • measuring spoons

Ingredients
  

  • 1 large egg
  • 1 slice gluten free bread or wheat bread
  • 1/4 tsp. salt and pepper to taste
  • 1/8 tsp. dried parsley

Instructions
 

  • Bring water in a small saucepan to a boil.
  • Add egg and cook exactly 3 minutes.
  • Meanwhile, either break bread into bite sized pieces or cut in small cubes.
  • Place bread cubes in a bow.
  • Remove egg and tap with the end of a spoon into the middle of the egg to break it.
  • (Do this over top of the bowl with the bread).
  • Once the egg breaks, scoop remaining egg yolk and white from both sides of the egg shell into the bowl with bread cubes.
  • Sprinkle with salt, pepper and parsley to taste.
  • Stir gently to combine.

Notes

© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 166kcalCarbohydrates: 16gProtein: 8gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 192mgSodium: 667mgPotassium: 86mgFiber: 1gSugar: 3gVitamin A: 358IUVitamin C: 1mgCalcium: 73mgIron: 1mg
Keyword bread, breakfast, brunch, eggs, gluten free
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