Egg and Soldiers has to be one of my favourite things to eat for breakfast.
They is just something about toast being dipped into runny eggs.
Plus, you know it is good when Hannah (my picky eater) will eat it!
I cover the eggs with water (in a pot) and bring them to a running boil. I then put three minutes on the oven timer. The second that timer goes off, I put the eggs into egg cups and slice the tops off with a knife. You are victorious when the yoke runs down your egg cup.
(Believe me there is a high level of satisfaction watching that yoke drip.)
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