This quick and easy breakfast recipe is perfect for a rushed weekday morning.
4 slices of bread
30ml freshly chopped flat-leaf parsley
Salt and pepper to taste
1. Boil the eggs in water for no longer than 5 minutes. Pour out the boiling water and immediately submerge the eggs in cold water.
2. Cut the bread into strips, roughly the size of fish fingers, and toast under a grill, turning once, until golden brown. Remove from the oven and allow them to cool completely.
3. Crack the top of each egg and make a hole large enough to fit a teaspoon inside. Place the eggs in egg cups and season with a little salt and pepper. Sprinkle with parsley and serve with the toasted bread fingers.
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