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Egg Soldiers with Low Carb Bread

The perfect little healthy brekkie for your little guy or girl (or your big one – who doesn't love egg soldiers :) Once you've made the bread, you can whip this recipe up really quickly. The recipe will make up the whole tray of bread, so you'll still have about 7 serves left over!

1 serve (as shown)

--For the Bread Soldiers 1 packet of 6 Australia Seeds Protein Bread Mix 2 large eggs 1 ¾ cup water (440ml) 2 Tbsp (20ml) white vinegar --For the Eggs 1 large egg

--For the Bread Soldiers Preheat oven for 20min on 180 degrees Line a large baking tray with baking paper (not greaseproof paper) Tip the contents of the Protein Bread Mix in a large mixing bowl In smaller bowl whisk together water, 2 eggs, and white vinegar Add the wet mix to the dry mix and combine well Pour the mixture out onto the baking tray, and use a wooden spoon to smooth it out to the edges. Sprinkle your favourite seeds on top (optional) Pop it in the oven and bake for 25-30 minutes or until golden brown. Once cooked and cooled, slice the bread into 8 even squares, then slice one square in half through the middle to create 2 slices of bread Pop one of these slices into your toaster, once toasted, butter the bread (optional but highly recommended :) then slice it into 3 or 4 little "soldiers" --For the Eggs Place the egg (or eggs) into a large saucepan and cover them with water by about 3cm Pop the lid on and bring the water to a rolling boil on a high heat Once the water starts to boil, start your timer! For soft boiled eggs, leave for 4 minutes, for hard boiled, leave for 8 minutes. Once they're done, transfer the eggs into a large bowl with cold water and let them cool down for a couple of minutes. --Assemble your Soldiers Put 3 or 4 soldiers on a small plate (depending on your appetite) Cut the top of one of the eggs and pop it into an egg holder Serve with salt and pepper to taste or let's face it, tomato sauce ;)