Egg and Soldiers

Method

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1. Bring a small pan of water to a boil, enough to cover the eggs by 2 cm.

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2. Lower the eggs in carefully with a spoon and set a timer.

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3. Boil gently for 6 minutes for a set white and a runny yolk, or 5 minutes for a very soft one.

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4. Meanwhile toast the bread, butter it while hot and cut into fingers.

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5. Lift the eggs into egg cups, small end down, and slice off the tops with a knife or tap with a spoon.

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6. Season with salt and pepper and serve straight away with the toast soldiers.

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Chef’s Tips

• Time it. Five, six or seven minutes give three quite different eggs.
• Take the tops off as soon as the eggs are out, or the yolk keeps cooking.
• Butter the toast while it is hot so it melts into the bread.

Pairing Suggestions

• A mug of tea
• A glass of orange juice
• Marmite on the soldiers

Storage & Reheating

Best eaten immediately. It cannot be made ahead.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.