1 thick slice wholemeal bread
10g low fat spread
1 teaspoon Marmite
2 tablespoons mixed seeds, such as sunflower, chia, poppy, sesame and pumpkin
British Lion eggs
1. Remove the crusts from the bread. Mix the spread and Marmite together, then spread this on both sides of the bread and slice into 1.5cm wide fingers.
2. Empty the seeds into a shallow dish, add the bread and roll until coated in seeds. Place on a small baking tray. Pop under the grill and cook for 4-5 minutes, turning occasionally until golden and crisp on all sides. Keep warm.
3. To cook the eggs, place them in a small pan, cover with cold water, add a pinch of salt and place the pan on a high heat. When the water is almost boiling, gently stir the eggs and boil for 3-4 minutes or until cooked to your liking.
4. Lift the eggs from the water and place in egg cups. Cut the top off the shells and serve the eggs with the crunchy toast soldiers.
Recipe courtesy of www.eggrecipes.co.uk