Ingredients
- 4 large eggs (room temperature)
- 4 slices thick-cut bread (sourdough or white)
- Butter for spreading
- 2 teaspoons Chooki's Original Chicken Salt
Difficulty: Easy | Prep: 2 min | Cook: 10 min | Total: 12 min | Serves: 2 | Dietary: Vegetarian
This is the breakfast that never gets old. Soft-boiled eggs with bright runny yolks, seasoned with a pinch of Chooki's Original Chicken Salt, dunked with thick buttery toast soldiers. Dead simple, proper satisfying, and the kids absolutely lose it for it. 👨👩👧👦 Cook With the Kids
- 4 large eggs (room temperature)
- 4 slices thick-cut bread (sourdough or white)
- Butter for spreading
- 2 teaspoons Chooki's Original Chicken Salt
Step 1: Boil the Eggs
Bring a pot of water to a rolling boil. Gently lower the eggs in with a spoon so they don't crack. Boil for exactly 5 minutes for a perfectly runny yolk. Pull them out and pop them straight into egg cups.
Step 2: Make Your Soldiers
While the eggs are going, toast your bread until golden. Butter it generously while it's still hot so the butter melts right in. Slice each piece into 3-4 thick fingers.
Step 3: Season and Dip
Tap the top off each egg with a knife or spoon. Sprinkle half a teaspoon of Chooki's Original Chicken Salt over each yolk. Now dunk those soldiers in and enjoy the mess.
Tip: Use room temperature eggs to stop them cracking when they hit the boiling water. Cold eggs from the fridge need an extra 30 seconds.
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