This breakfast/brunch/tea/midnight snack recipe was a classic from my childhood. While the “dippy egg” part of the title may be self-evident, our dear American readers may not be aware that in some other parts of the English speaking world, bread sliced up into thin strips are referred to as “soldiers.”
All you need to make this basic dish are some eggs, bread and a kettle of boiling water; anything else is a garnish and completely up to you. Feel free to decorate your soldiers with the traditional parade of salt and pepper and a nice snog of butter, or, if you’re a more adventurous soul, try spreading some marmite or vegemite and sprinkle on whatever herbs or nuts that strike your fancy. The possibilities are endless. For a spring-appropriate and gluten-free option, dip some cooked asparagus as soldiers instead of bread.
Dippy Eggs with Soldiers
Ingredients
Instructions
Bring approximately two cups of water to a boil. Just make sure your eggs are almost entirely submerged. You can either do this on the stove or with an electric kettle (the second option is definitely faster).
Place your eggs into the boiling water. If using the stove top method, turn the heat down to a simmer and cook for 3 minutes for a soft boiled egg and 5 for a firmer egg. If using a kettle, pour the water into a heatproof bowl (or large mug) and carefully drop the eggs inside. Cover and let stand for 4 minutes for a soft boiled egg and 7 minutes for a firmer one.
While the eggs are boiling away on the stove or steeping in a bowl somewhere, toast your bread, butter it and sprinkle on toppings (or not, it’s entirely up to your preference). Slice the bread into soldiers.
After your timer beeps, carefully fish out the eggs. Traditionally, one would put these perfect dippy eggs into an egg cup, but a shot glass works incredibly well. Place your eggs into shot glasses, and tap the top with a spoon and remove the tops.
Now all you need to do is to dip your soldiers into the eggs, and serve with plenty of of tea.