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Eggs and Soldiers
Indulge in a quintessential British breakfast with 'Eggs and Soldiers' – a delightful dish featuring perfectly soft-boiled eggs nestled in their shells, accompanied by crispy, buttery toast strips known as 'soldiers.' This dish not only showcases the simplicity of breakfast but also offers a comforting and interactive dining experience as you dip the toast into the warm, runny yolk. Eggs and Soldiers have been enjoyed since at least the Victorian era, symbolizing the charm of British brunch culture and the joy of starting your day with something warm and satisfying.
Servings: 2
Instructions
- Place the eggs gently in a small saucepan and cover them completely with cold water.
- Bring the water to a rolling boil over medium-high heat. Once boiling, reduce the heat to low and let them simmer for 4-5 minutes for a runny yolk, or 6-7 minutes for a firmer yolk.
- While the eggs are cooking, toast the bread slices until golden brown and crispy. Spread the softened butter generously over the warm toast.
- Cut the buttered toast into thin strips, known as 'soldiers,' making sure they are easy to dip into the eggs.
- Once the eggs are done, remove them from the heat and carefully transfer them to egg cups. Tap the tops gently with a spoon to crack the shells, and then slice off the top portion of each egg.
- Serve the eggs immediately with a sprinkle of salt and pepper on top, alongside the toast soldiers for dipping into the delicious yolk.
Dietary Information
Servings: 2 • Dish Type: Breakfast • Prep Time: 5 minutes • Cook Time: 5 minutes • Calories: 300 • Fat: 20g • Carbs: 20g • Protein: 12g • Sodium: 300mg • Sugar: 1g
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