Dippy eggs with cheesy sol­diers

Townsville Bulletin - - The Goss -

Start the day with a nu­tri­tious, home­made and fill­ing break­fast – made by the kids, for the kids! 4 eggs

x 430g Turk­ish bread loaf 1 tbs re­duced-fat mar­garine

cup grated re­duced-fat tasty cheese 1. Place eggs in a saucepan. Cover with cold wa­ter. Bring to the boil over high heat. Boil for 2 min­utes. Re­move from heat. Us­ing a slot­ted spoon, care­fully trans­fer to egg cups. 2. Mean­while, pre­heat grill on medium-high heat. Cut bread in half cross­ways. Cut each piece in half hor­i­zon­tally to make a to­tal of 4 pieces of bread. Place on a bak­ing tray. Spread each piece with mar­garine. Grill for 2 min­utes or un­til golden brown. 3. Sprin­kle each piece of bread with cheese. Grill for 1 minute or un­til cheese is melted and golden. 4. Cut each slice into 4 fin­gers. Us­ing a spoon, care­fully re­move tops from eggs. Serve. Source: Su­per Food Ideas Recipe by Emma Braz Pho­tog­ra­phy by Mark O’Meara www. taste. com. au

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