Egg and Soldiers
Eggs and Soldiers is a simple breakfast of perfectly soft-boiled eggs with runny yolks served alongside crispy buttered toast strips designed for dipping.
Eggs and Soldiers is a simple breakfast of perfectly soft-boiled eggs with runny yolks served alongside crispy buttered toast strips designed for dipping.
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Bring a saucepan of water to a light boil.
Carefully lower the eggs into the boiling water and set a timer for 5 minutes.
While the eggs cook, toast the bread.
When the timer is up, carefully remove the eggs from the water and let them cool slightly.
Spread the softened butter over the warm toast and sprinkle with salt.
Slice the buttered toast into sticks, or "soldiers".
Place the eggs in egg cups and carefully slice off the top of each egg with a knife.
Use a small spoon to remove the top part of the egg white to expose the yolk.
Serve immediately, dipping the toast soldiers into the runny egg yolk.
egg cup · small spoon for scooping
Boil eggs for 4–5 minutes depending on size and starting temperature. Larger eggs need closer to 5 minutes; smaller eggs around 4. The runny yolk sets as it cools, so timing is key.
The toast strips resemble soldiers standing at attention next to the egg 'cup.' It's a whimsical British and Australian term for the dipping sticks.
No. Soft-boiled eggs are best eaten immediately after cooking. Toast should be made fresh and buttered right before serving to stay crispy.
White or wholemeal bread with a firm crumb toasts evenly and holds up to dipping. Avoid soft sandwich bread, which becomes mushy.
Bring eggs to room temperature before boiling, or add a pinch of salt to the water. Lower them gently into simmering water rather than dropping them in.
