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.
2 medium free-range eggs (cold out of the fridge)
1 slice of bread, toasted
1 teaspoon mayonnaise (butter or avocado can also be used)
1-2 tablespoons crumbled feta cheese
4-5 cherry tomatoes, diced
1 tablespoon of chopped dill
Sea salt and pepper
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.
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. See Nutrition Notes above this recipe card for breakdown with low-carb bread and regular sourdough bread.
- Serving Size: 1 slice of low-carb toast
- Calories: 354
- Sugar: 3.9 g
- Sodium: 481.8 mg
- Fat: 16.2 g
- Carbohydrates: 13 g
- Fiber: 6.5 g
- Protein: 27.4 g
- Cholesterol: 386.5 mg
Keywords: Eggs, Boiled Eggs, Feta,Tomatoes, Breakfast, Healthy