Margarine, softened butter or extra virgin olive oil for spreading, if desired
Half fill a small-sized saucepan with water – just enough to cover one egg and and bring to the boil. Gently add the egg into the water with a spoon to ensure the shell does not crack. Cook for 3-4 minutes (for a runny egg) then remove from water.
Meanwhile, toast the bread, then spread it with margarine. Then cut into 4 or 5 long rectangular strips (soldiers).
Empty the hot water out of the saucepan into the sink, being careful not to crack the eggs. Hold the saucepan under cold running water for about one minute or until the egg is cool enough to hold.
Remove the shell by gently cracking, then place in a bowl of cold water and leave until cold. Rinse eggs under cold water to remove any small pieces of shell then use a knife to slice the top off the egg.
Serving suggestion: Place in an egg cup for serving and show your child how to dip them into the egg and soak up the runny yolk.