Preparation time is 5minutes
Cook time is 10minutes
Total time is 15minutes
Serve is for 4 people
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Difficulty level: 1 out of 4
7 Ingredients
Number of servings
4
- 4 large free range eggs, at room temperature
- 8 spears asparagus, ends removed
- 4 slices Woolworths wholemeal bread
- 1/3 cup hummus
- 1 red capsicum, cut into strips
- 1 medium Lebanese cucumber, cut into sticks
- 2 carrots, cut into sticks
Nutrition per serving
1080kJ / 258Cal
1080 Kilojoules or 258 Calories
12% of daily energy intake*
Protein
12.2grams
Fat
8.2grams
Carbs
21.8grams
Sugars
5.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Jazz up this classic kid's breakfast with rainbow soldiers (cucumber, capsicum and carrot sticks) to impress the kids with more options to dip into their egg.
Method
Step 1 of 3
Boil eggs in a large saucepan of water over medium-high heat for 4 minutes for soft-boiled. Meanwhile, in another saucepan blanch asparagus in boiling water for 3-4 minutes or until bright green and just tender.
Step 2 of 3
Toast bread, spread with hummus and cut each slice into four strips.
Step 3 of 3
Drain eggs and asparagus. Run cold water over eggs and cut off tops. Serve eggs in egg cups with toast and rainbow vegetable soldiers for dipping.
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