Healthy Boiled Egg + Soldiers recipe

Boiled Egg + Soldiers

Give the kids a delicious brekkie and feel good about how nutritious it is!

This recipe is based on Aimee's completely original and special

green banana flour bread that has never been shared before!



4 whole large eggs
1 egg white
4 tbsp liquid coconut oil or grass-fed ghee
3/4 cup organic green banana flour
1/4 cup arrowroot flour
1 level tsp bicarb soda (aluminium-free)
1 level tsp baking powder (gluten and rice-free)
1 tsp pink salt
1 tsp apple cider vinegar


BOILED EGGS: 1-2 large eggs per person

Handy items to have

  • Small loaf tin

  • Baking paper

  • Electric whisk

  • Saucepan

  • Holed spoon

  • Egg cups

  • Fry pan or grill

  • Bowl of cold water



  1. Pre-heat oven to 170 degrees Celsius and line a small loaf tin with baking paper

  2. Sift the dry ingredients into a mixing bowl

  3. In another mixing bowl use an electric whisk to mix the four whole eggs, until the mixture is fluffy

  4. Add the apple cider vinegar and oil to the dry mixture and stir

  5. Pour the egg mixture in and gently stir to combine

  6. Wipe out the egg mixture bowl, add the egg whites then use the electric whisk to mix thoroughly to form stiff peaks

  7. Gently fold the egg whites into the batter using a silicone spatula or wooden spoon, trying to keep as much as possible of the egg white intact but ensuring it mixes in evenly

  8. The batter should be quite runny at this point. Let it sit on the bench for a couple of minutes to absorb properly

  9. Pour into the lined baking tin then place in the oven to cook for 20-30 minutes depending on your oven. A wooden skewer should come out clean when pushed down into the centre of the loaf

  10.  Once cooked, place a cooling rack over the top, hold onto that and the ends of the tin, carefully turn over and the loaf should come out of the tin onto the rack. Allow the loaf to cool slightly before slicing with a bread knife 

  11. The easiest way to create a nice crunch on all edges of soldiers is to cut slices of bread into strips and fry in a pan on the stove or place under the grill in the oven, turning a few times to ensure all edges become a little darker in colour 

  12. Serve alongside soft boiled eggs in cups​

Bread Tips:

  • Store in an air-tight container/bag on the bench in the kitchen for only 2-3 days. The bread will start to smell 'sour' when it turns. It may be safer to store in the fridge, and it should last longer, but the only downside is that cooked and refrigerated banana flour foods can firm up slightly and almost have a stale texture and taste. It's not stale of course, it's simply what happens to resistant starch when cooked and refrigerated.

  • Remember to keep the bread whole when storing, don't slice it all up then store it. This will ensure maximum freshness and the best texture possible. 

  • This bread is definitely best served fresh but after a couple of days of being sealed in a container on the bench the bread is still fluffy and soft which is terrific!

  • To make a loaf large enough to use for sandwiches, simply double the recipe quantities and still use only a small baking tin. You'll end up with a tall loaf perfect for healthy sangas!



  1. Place eggs into boiling water in a saucepan on the stove

  2. Use the timeframe options below to determine how long to boil the eggs for

  3. When done, scoop the eggs out of the pan and put them in a bowl of cold water (if you’re not eating them straight away) to prevent them from cooking any further

  4. To serve place the eggs in egg cups and gently slice the top off low enough to reveal the runny yolk. Serve on a place alongside soldiers.

How long to boil an egg: 
5 minutes: set white and runny yolk – just right for dipping into 
6 minutes: liquid yolk – a little less oozy
7 minutes: almost set – deliciously sticky
8 minutes: softly set – this is what you want to make Scotch eggs
10 minutes: the classic hard-boiled egg – mashable but not dry and chalky

Questions or comments about this recipe?

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