Instant Pot® Eggs and Soldiers recipe
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Ingredients
- 4 large eggs salt and ground black pepper to taste 4 slices bread 4 teaspoons unsalted butter
Nutrition Info
- 171.7 caloriescarbohydrate: 13 gcholesterol: 196.1 mgfat: 9.6 gfiber: 0.6 gprotein: 8.2 gsaturatedFat: 4.1 gservingSize: -sodium: 279.5 mgsugar: 1.5 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Eggs and Soldiers
Directions
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Turn on a multi-functional pressure cooker (such as Instant Pot®), and pour 1 cup of water into the pot. Add a trivet or egg rack, and place the eggs on it. Close and lock the lid. Set the pressure valve to Sealing. Select high pressure according to manufacturer's instructions, set timer for 3 minutes. Allow 5 to 10 minutes for pressure to build.
Cover the valve loosely with a kitchen towel. Use a wooden spoon or tongs to move the valve from Sealing to Venting to release pressure immediately. Unlock and remove the lid. Remove the eggs to a bowl of ice water for 2 minutes to stop cooking.
Toast bread and spread with butter. Cut into strips.
Drain the eggs and tap the tops with a spoon to crack the upper shell. Remove the tops. Season with salt and pepper, and serve with the toast sticks for dipping.