Egg and Soldiers

“Egg and Soldiers” is what British moms call soft-boiled egg with toast strips for dipping into the yolk. If you have a child who’s shy of eggs (and all the wonderful protein they provide at breakfast), try making eggs more fun by cutting hot buttered toast into long strips (or soldiers) and letting your child dip the buttery toast into the soft egg.

Sharon Bowers

Egg and Soldiers

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    1 egg Butter
    1 slice bread


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    • 1

      Put the egg in a small saucepan and cover with cold water. Bring to a boil. Once the water is at a full rolling boil, time it for 2 minutes. After two minutes, drain off the boiling water and cover the egg with cool water to stop the cooking.

    • 2

      While the egg boils, toast and butter the bread. Cut the toast into 1/2-inch strips (bigger kids tend to like long toast soldiers; littler fingers may be happier with the bread cut shortways).

    • 3

      Put the egg upright in an eggcup and show your child how to use a spoon to crack it open lightly around the top, then pry off that cap with the spoon and show the child how to dip the soldiers in until they reach the yolk, which should be just soft enough to coat the toast.

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