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Crunchy Seeded Soldiers and Eggs

Serves: 1

Cost Cutting Quick Make

Celebrate National Egg Week - 5th-11th October - with this delicious breakfast recipe!

Crunchy Seeded Soldiers and Eggs Recipe: Veggie


2 British Lion free-range eggs

1 thick slice wholemeal bread

10g low-fat spread

1 tsp Marmite

2 tbsp mixed seeds, such as sunflower, chia, poppy, sesame and pumpkin


  • Remove the crusts from the bread. Mix the spread and Marmite together, then spread this on both sides of the bread and slice it into 1.5cm wide fingers.
  • Empty the seeds into a shallow dish, add the bread and roll until coated in seeds. Place in a small baking tray. Pop until the grill and cook for 4-5 minutes, turning occasionally until golden and crisp on all sides. Keep warm.
  • To cook the eggs, place them in a small pan, cover with cold water, add a pinch of salt and place the pan on a high heat. When the water is almost boiling, gently stir the eggs and boil for 3-4 minutes or until cooked to your liking.
  • Lift the eggs from the water and place in egg cups. Cut the top off the shells and serve the eggs with the crunchy toast soldiers.
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