Soft-boiled egg with bread and butter

1. 1 Eggspack 10 pcs ≈ $1.89 1 pcs
2. 2 White breadpack 350 g ≈ $1.41 25 g
3. 3 Butterpack 180 g ≈ $1.60 4 g
4. 4 Cucumbers≈ $3.67 per kg 30 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the cucumber⁴ under cold water and dry it; cut the bread into 1.5 cm slices; let the butter³ come to room temperature 5–10 minutes before using to soften; prepare a pot of about 1.5 L.

2. Fill a pot with cold water and bring it to a boil over high heat; gently lower in the eggs¹ and reduce the heat to medium; boil the soft-boiled eggs for 6 minutes, keeping the pot at a moderate boil; immediately cool the eggs in cold water and peel after boiling.

3. Spread a thin layer of butter³ on both sides of the bread slices, if desired; toast the bread in a skillet over medium heat until lightly golden, about 1–2 minutes per side, if desired.

4. Arrange the bread slices on a plate; place the soft-boiled eggs¹ on the bread, and cut them in half if desired to let the yolk run a little.

5. Cut the cucumber⁴ into sticks about 8–10 cm long and 0.8–1 cm thick; lay them beside the bread and eggs¹.

6. Season with green salt or regular salt to taste and pepper to your liking; gently mix the cucumber⁴ with the egg and bread as you eat.

7. Serve the dish immediately after assembling; you may drizzle a little more oil on the bread or serve with herbs to taste.

In short

• A child's portion for ages 1–3; suitable from 12 months. For younger kids, halve it and purée.