Safe Soft-Boiled Egg & Toast Soldiers
A simple, high-protein breakfast. The egg is cooked until the yolk is safely set but creamy, served with soft toast 'soldiers' that are perfect for dipping and practicing the pincer grasp.
Ingredients
- 1 large Egg
- 1 slice Whole Wheat Bread
- 1 teaspoon Olive Oil or Unsalted Butter
- 500 ml Water
Instructions
- Place a room-temperature egg in a small saucepan and cover with cold water.
- Bring the water to a boil, then immediately reduce to a simmer.
- Cook for exactly 7-8 minutes. This ensures the yolk is fully set (solid) to prevent salmonella, but remains creamy and not dry.
- Prepare a bowl of ice water. Once the timer is up, transfer the egg to the ice bath for 2 minutes to stop the cooking process and make peeling easier.
- While the egg cools, lightly toast the bread. It should be firm enough to hold but soft enough for a baby to gum.
- Remove the crusts from the toast to prevent gagging or choking.
- Spread the extra virgin olive oil or unsalted butter thinly over the toast.
- Cut the toast into vertical strips (soldiers) about 2cm wide (the width of two adult fingers).
- Peel the egg carefully and cut it into quarters or smash it slightly with a fork to spread on the soldiers.
- Serve at room temperature.
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