Boiled Egg & Soldiers

Prep: 5 mins
Cook: 5 mins
Boiled Egg & Soldiers

4 slices of Johnston Mooney & O’Brien Toastie Bread

4 medium free-range eggs, at room temperature


Salt to season (if desired)

1 tbsp pesto (optional, favoured by older children)

Pour some water into a small pan then bring to the boil.

Using a tablespoon, gently add the eggs by lowering them into the water, one at a time and simmer for 4 minutes.

Remove from the heat and leave the eggs in the water for 15 seconds. Take out with a slotted spoon.

In the meantime, put the Johnston Mooney & O’Brien Toastie bread in a toaster and toast until golden.

Spread a generous amount of butter on the toasted bread and then cut it into strips (aka soldiers).

Slice off the top of each egg and serve to your eager little ones with the buttered toasted strips, some cracked black pepper and salt to season.

If desired, add a small amount of pesto to the toasted strips for older children’s tastes.


Preparation Time
5 minutes

Cooking Time
5 minutes

Main ingredients

Recipe Type
Lunch Box

Level of Difficulty

Use seasonal shaped cookie cutters to cut your Johnston Mooney & O’Brien Toastie Bread to keep this dish interesting for your little one. 

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