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Herbed Boiled Eggs

Herbed Boiled Eggs

Herbed Boiled Eggs


  • 4 large eggs
  • 2 tablespoons flat leaf parsley, chopped
  • Sourdough toast, for serving




Place the eggs in a saucepan of already boiling water. Cook for 4-6 minutes before rinsing the eggs under cold water.  Once cool enough to touch, peel the eggs and roll in chopped parsley. Serve with your sourdough toast.


Swap out parsley for your favourite herb or spice

Use wholegrain toast instead of sourdough

Want to know how to make perfect boiled eggs, every time? Discover our easy boiled eggs recipe today!

Nutritional Information

  • Serving size 61g
  • Energy 317kJ 76kcal
  • Protein 7.5g
  • Total fat 5g
  • Saturated fat 1.4g
  • Carbs (total) 0.2g
  • Carbs (sugar) 0.2g
  • Sodium 90mg
  • Fibre 0.1g
  • Vitamin D 3.5µg

All nutrition values are per serve.

Want to see what an egg farm looks like? Take this interactive 360 degree tour to see how eggs are produced in Australia.

Free range farm with two people