Egg and Vegemite Soldiers are a traditional Australian breakfast of soft-boiled eggs served with buttered toast cut into finger-shaped soldiers for dipping in the runny yolk. The 3-minute cooking time ensures a perfectly soft centre ideal for dunking.
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Place eggs in saucepan, add enough hot water to cover eggs. Bring to boil and simmer for 3 minutes for soft boiled yolk.
Spread toast with Vegemite and cut into 2cm fingers(about 3 fingers)to make soldiers. Place eggs in egg cups, slice tops off eggs. Dip soldiers in the soft egg yolk.
Best served and eaten immediately while eggs are warm and toast is crisp; not suitable for storage or reheating.
egg cup · saucepan
Boil the eggs for exactly 3 minutes after the water reaches a boil. This creates a soft, runny yolk while keeping the white set.
Vegemite is essential to this traditional recipe. No alternatives are recommended, as the distinctive flavour is central to the dish.
Cut the buttered toast into approximately 3 fingers (2cm wide) per slice, giving you enough soldiers for one egg.
Cut the vegemite-spread toast into 2cm wide fingers so they fit easily into the egg cup for dipping.
An egg cup helps hold the soft-boiled egg upright while you slice off the top and dip the soldiers, but it is not strictly essential.
