Place eggs in a saucepan and cover with cold water.
Place the pan over medium/high heat and when the water reaches a boil, start the timer so you can precisely time the cooking process.
Reduce to a gentle simmer and cook the eggs in the saucepan for 4 mins, this will produce an egg where the white is fully set and the yolk is thick and runny. (Cook for longer if you prefer a firmer yolk 5-8 mins (8 mins being hard boiled)
As the eggs are cooking, toast the bread, butter and cut into strips.
Use a large slotted spoon to remove the eggs from the water and run under cool water to stop them from cooking.
Set the egg into an egg cup. To remove the top, use the edge of a knife to gently tap all the way around the top of the egg. Pull the top off
Do not start the timer until the water has come to a proper boil.
If cooking more than two eggs, make sure your eggs fit in the saucepan in a single layer
Want to up your child's veggie content? Why not try serving carrot sticks, asparagus spears, sugar snap peas, cucumber fingers or roasted sweet potato fingers as "soldiers".
Egg size, pan size, no of eggs, cooker type and altitude may affect the cooking times, you may find you need to cook for slightly longer / shorter time than suggested.
Don't have an egg cup? Why not try a shot glass or nestling your egg in a ramekin filled with rice.
NOTE: Salmonella is killed instantly at 74oC so eggs become safe by cooking them properly but soft eggs can be a risk. Guidelines differ from country to country. For this reason, you are best to follow the advice from where you live (see above post for more information on UK, AUS & USA)
Make It Dairy Free: Skip the butter or use a dairy-free spread
Make It Gluten-Free: Use gluten-free bread or one of the soldier alternatives.
Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator.