2 Serves
12 Mins
Bring a small pot of water to a boil on the stove.
Carefully lower the soft-boiled eggs into the boiling water and cook for exactly 6 minutes for a runny yolk.
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Vitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
76 µg / 400 µgCalcium
80 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
16 mg / 420 mgPhosphorus
209 mg / 1,250 mgPotassium
159 mg / 4,700 mgSodium
922 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
37 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
5 g / 20 gCholesterol
376 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
While the eggs cook, toast the bread and cut it into thin strips to create the soldiers, then season with salt and pepper.
25
g95
g20
g
Yemeni
