This is one of my childhood favourites. Since I was little my mum used to make this simple breakfast and call it egg and soldiers. While it may be a popular breakfast choice for kids, that doesn’t mean you can’t still enjoy it aged 22! So I thought I’d bring it out again, especially as it’s Easter.
I’ve used sourdough toast which I think is extra scrummy, but any toast will work well for your soldiers!
Dippy egg and soldiers
Bread (1 slice)
Prick the fat end of the egg (I have a little egg pricker device which has a tiny spike that you push the egg down onto). This is so that when it boils the shell won’t crack. If you don’t have an egg pricking device, just use the sharp point of something else like a needle. Boil the egg for 4 minutes. Meanwhile toast a slice of bread. Butter this then cut into strips- these are your soldiers.
Once the egg is boiled, cut the tip of the egg off using a knife or a spoon. Serve in an egg cup. Add a few cracks of black pepper into the egg and dipp your soldiers in.