Try this nutritious and tasty breakfast meal of boiled jammy eggs on toast with feta, tomatoes, and dill. You can make it with regular sourdough, low-carb bread, gluten-free, or grain-free options. This recipe is for a single serving, but you can easily double the ingredients.
Ingredients
Per person
- 2 medium eggs cold out of the fridge, free-range
- 1 slice bread toasted
- 1 teaspoon mayonnaise butter or avocado can also be used
- 1-2 tablespoons feta cheese crumbled
- 4-5 cherry tomatoes diced
- 1 tablespoon chopped dill
- Sea salt and pepper
Instructions
- Boil a pot of water. Once bubbling away, lower cold eggs in the water. Set the timer to 8 minutes; keep the heat on high to bring the water back to simmering as quickly as possible. When the timer is done, strain the eggs and plunge them into cold water. Peel after a minute.
- Note: Cooking for 8 minutes will give you thick, spreadable yolk without any wobbly or runny whites. The time works for large eggs so if you're using smaller eggs, reduce by a minute (the same with room temperature eggs). If you like a slightly more runny centre, 7 minutes might work better for large eggs too.
- In the meantime, prepare other ingredients. Spread a piece of toasted or grilled bread of choice with a teaspoon of mayonnaise or a pat of butter or avocado. Dice the eggs and top the toast followed by crumbled feta and cherry tomatoes. Sprinkle with a little sea salt and pepper, and finish with fresh dill or another herb of choice.
Notes
I used Herman Brott Low-Carb High-Protein bread (purchased at Woolworths in Australia), but you can also have sourdough, grain-free or paleo bread, etc. The nutritional information is calculated using the low-carb bread substitute.
Nutrition
Calories: 323kcal | Carbohydrates: 6g | Protein: 26g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 344mg | Sodium: 539mg | Potassium: 284mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 913IU | Vitamin C: 16mg | Calcium: 142mg | Iron: 2mg
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