Best Egg Soldiers Recipes

EGG AND SOLDIERS

Steps:

• toast bread.
• butter.
• cut in half then into 4 strips(rectangles).
• boil the egg. 3 minutes for soft and 6 minutes is hard.
• place in an egg cup.
• tap the top of with a knife or spoon.
• serve.
• make sure you dip the soldiers in the runny egg.
• kids will love it.

EGG CUPS AND BACON SOLDIERS RECIPE BY TASTY

Steps:

• Preheat the oven to 190°C (375°F).
• Cut the crusts off the bread.
• Slice the bacon in half lengthways, and wrap a piece around each crust. Place them on a baking tray.
• Brush cupcake tin with melted butter. Press the bread into the muffin tin, then brush more butter onto the bread.
• Bake the bacon soldiers for 10 minutes til they are about halfway cooked and starting to render their fat.
• At the same time, bake bread cups for 10 minutes or until the bread is turning golden brown.
• Flip the bacon. Crack an egg into each bread cup. Season with salt and pepper.
• Bake the bacon soldiers for another 10-12 minutes until the bacon is crispy. At the same time, bake the eggs for another 10-12 minutes until they are just cooked.
• Dip and Enjoy!

ASPARAGUS SOLDIERS WITH A SOFT-BOILED EGG

Steps:

• Heat the oil in a pan, add the breadcrumbs, then fry until crisp and golden. Season with the spices and flaky sea salt, then leave to cool. Cook the asparagus in a large pan of boiling salted water for 3-5 mins until tender. At the same time, boil the eggs for 3-4 mins. Put each egg in an egg cup on a plate. Drain the asparagus and divide between plates. Scatter over the crumbs and serve.

SOFT-BOILED DUCK EGG WITH BACON & ASPARAGUS SOLDIERS

Steps:

• Heat your grill to high. Snap off the woody ends of the asparagus spears and discard. Cut the bread into 12 soldiers, a little shorter than the asparagus.
• Place a spear onto each soldier and wrap tightly with a rasher of bacon. Place on a baking tray, season and grill for 15 mins or until the bacon is crisp.
• Bring a pan of salted water to the boil and simmer the duck eggs for about 7 mins, to get a runny yolk and a cooked white. Serve immediately with the warm soldiers for dipping.

EGG & SOLDIERS

Steps:

• Cut the soft-boiled egg in half and serve with the steamed asparagus for dipping.

EGG AND VEGEMITE SOLDIERS

Steps:

• 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.

BOILED EGG & SOLDIERS

Steps:

• Half-fill the saucepan with cold water. Place on the hob over a high heat and bring to the boil. Gently lower the eggs into the water using a big spoon and turn the heat down to a gentle simmer. Cook the eggs for 5 minutes for a soft yolk or 7 minutes for a hard yolk. Use the timer or clock so you don't overcook them.
• While the eggs are cooking, put the bread on to toast. If you like Marmite, spread it on after the butter. Cut the toast into strips - these are your soldiers. Don't forget to keep an eye on your timer!
• Lift the eggs out of the saucepan using a slotted spoon and serve in your favourite egg cups with the toasted soldiers. Use a teaspoon to bash the top of the egg, then slide the spoon through the shell and take the top off.

EGG & BACON BRIOCHE SOLDIERS

Steps:

• Bring a pan of water to the boil, add the eggs and set the timer for 9 mins.
• Meanwhile, lightly butter each slice of brioche on one side and heat a griddle pan. Char the brioche on the hot pan until griddle lines appear, then flip and char the other side. Place the bread in a toast rack or on a wire rack to cool.
• When the egg timer goes off, put the eggs in cold water for 10 mins to cool. Peel, then mash the eggs with a little seasoning, and stir in the mayo. Chill the egg mayo and store the toasted bread in an airtight container until you're ready to serve.
• Just before serving, assemble the sandwiches, then cut off the crusts and cut each sandwich into 2 or 3 fingers. Pop a slice of crispy bacon into each finger, so it sticks out the ends a little, and serve straight away.