Dippy Eggs with Paprika & Parmesan Soldiers

A tasty grown up take on a childhood comfort meal. This is such an easy way to level-up that first meal of the day.

Ingredients

4 slices Venerdi Almond and Linseed Paleo Bread
Butter as needed for toast
Generous pinch smoked paprika
Finely grated parmesan cheese as needed, roughly ½ cup
4 free range eggs
Sea salt, as needed

Paleo Almond & Linseed

$10.29 incl. GST — available on subscription

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Instructions

Use a grill to toast one side on the bread.
Butter the untoasted side generously.
Sprinkle with smoked paprika and then top with plenty of finely grated parmesan cheese.
Add a sprinkle of sea salt and place under the grill until melted and browned.
Bring a saucepan of water to a boil.
Lower the eggs in gently and cook for 5-6 minutes according to preference and egg size.
Cut the Parmesan toast into fingers.
Place the eggs in egg cups.
Carefully cut the top off the eggs and serve immediately.

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