Dippy Eggs with Paprika & Parmesan Soldiers

INGREDIENTS

• 4 slices Venerdi Almond and Linseed Paleo Bread
• Butter as needed for toast
• Generous pinch smoked paprika
• Finely grated parmesan cheese as needed, roughly ½ cup
• 4 free range eggs
• Sea salt, as needed

INSTRUCTIONS

1. Use a grill to toast one side on the bread.
2. Butter the untoasted side generously.
3. Sprinkle with smoked paprika and then top with plenty of finely grated parmesan cheese.
4. Add a sprinkle of sea salt and place under the grill until melted and browned.
5. Bring a saucepan of water to a boil.
6. Lower the eggs in gently and cook for 5-6 minutes according to preference and egg size.
7. Cut the Parmesan toast into fingers.
8. Place the eggs in egg cups.
9. Carefully cut the top off the eggs and serve immediately.