Egg and Soldiers is a classic British breakfast of soft-boiled eggs with runny, custardy yolks served alongside buttery, crispy toast strips for dunking. The eggs cook for exactly 5 minutes to achieve the perfect dippy consistency.
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Rich golden yolks are the undeniable stars of this dish. They're cooked to perfection—still runny, but just custardy and "dippy" enough to be swept up by buttery, crusty toast soldiers.Directions\n Bring a pot of water to a boil and place the eggs into the water. Boil the eggs for 5 minutes.\n While the eggs are cooking, toast the bread and then generously butter each slice. Cut the bread into strips about 1 inch thick.\n Once they're ready, slice off the top of each egg and season with salt and pepper.\n Dip the toasted soldiers into the soft yolk and enjoy.
Soft-boiled eggs must be eaten fresh; they do not store well. Toast soldiers are best served immediately but can be made up to 2 hours ahead and reheated briefly in a warm oven.
Boil for 5 minutes to achieve runny, custardy yolks that are soft enough to dip with toast soldiers.
Artisan crusty sourdough or any crusty loaf works best. The structure holds up to dunking without falling apart.
Soft-boiled eggs are best served immediately after cooking. Toast the bread fresh before serving, though you can butter it in advance.
Toast your bread slices, butter them generously, then cut lengthwise into long, thin strips for easy dunking into the egg yolk.
Boil for 6-7 minutes instead of 5 to reduce runniness, though this dish is designed for runny yolks.
