• 1 – 4 slices of toasted Sunbake white or brown sliced bread
  • 1 to 4 large eggs


Place water in a saucepan and bring water to a boil. Reduce slightly to a simmer. With a spoon, gently lower the eggs into the water one at a time. Cook the eggs for 5 to 7 minutes: For 1 to 2 eggs, cook 5 minutes for a very runny yolk or up to 7 minutes for a more-set yolk. For 3 or 4 eggs, add a few extra seconds to your timing. Remove the eggs with a slotted spoon and place in an egg cup. Remove the top off the egg. Slice the warm toast into thin soldier strips and then dip these into the soft boiled egg. Eat with salt and freshly ground pepper, whilst eggs and toast are still warm!