Dippy eggs with anchovy, chilli, and rosemary soldiers is a classic British breakfast elevated with savoury and spiced compound butter. Soft-boiled organic eggs are paired with crispy toast soldiers spread generously with a punchy anchovy, chilli, and rosemary butter for dunking.
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Bring a small pan of water to the boil and when it is simmering away, carefully lower in the eggs, one at a time.
Cook the eggs for 4 minutes and meanwhile, toast the sliced bread.
To a chopping board, add the butter, anchovies, dried chilli flakes and rosemary leaves. Chop to mix together and season with a pinch of flaky salt and black pepper.
When the toast is crisp and golden, cover it generously with the herby butter and cut into soldiers.
Crack the egg and remove the top with a spoon to reveal the rich, oozy yolk. Dip and dunk your soldiers and enjoy.
Compound butter keeps refrigerated for up to 3 days; soft-boiled eggs are best eaten immediately and do not reheat well.
Bring water to a simmer, carefully lower in the eggs one at a time, and cook for exactly 4 minutes. The white will be set and the yolk oozy and rich.
Yes, prepare the anchovy, chilli, and rosemary butter up to 1 day ahead, cover and refrigerate, then spread on warm toast just before serving.
Substitute with Dijon mustard or miso paste (1 teaspoon each) for umami depth without fishiness.
Any firm, sturdy bread works—sourdough, ciabatta, or brioche will hold the butter without falling apart as soldiers.
A generous pinch of chilli flakes adds moderate warmth. Adjust to taste or omit entirely for a milder version.
