Eggs And Soldiers Recipes
SOFT-BOILED EGGS & SOLDIERS
Soft-boiled eggs with toast soldiers are a classic English breakfast. Simply cut toast into strips and serve with dippy eggs for a fun, kid-friendly breakfast recipe.
Provided by EatingWell Test Kitchen
Categories Healthy, Quick & Easy Egg Recipes
Time 10m
Number Of Ingredients 4
Steps:
- Place eggs in a small saucepan and cover with water. Bring to a simmer over medium-high heat. Remove from heat and let stand for 2 to 3 minutes for soft-set yolks.
- Cut toast into strips.
- Transfer the eggs to egg cups or a bowl. Tap the top of each egg with a spoon to crack the upper part of the shell and remove. Season with salt and pepper. Serve with the toast "soldiers."
Nutrition Facts : Calories 284.5 calories, Carbohydrate 24.7 g, Cholesterol 372 mg, Fat 11.5 g, Fiber 3.4 g, Protein 19.5 g, SaturatedFat 3.5 g, Sodium 542.2 mg, Sugar 2.8 g
EGGS AND SOLDIERS
Simple yet comforting soft-boiled eggs and buttered toast sticks. Use them to dip into the runny yolks to make this perfectly simple breakfast. Serve with a hot cup of tea.
Provided by Buckwheat Queen
Time 12m
Yield 1
Number Of Ingredients 4
Steps:
- Place the eggs in a saucepan and cover with 1 inch cold water. Bring to a boil over medium-high heat, uncovered. Remove from heat, cover, and let stand for 2 minutes.
- Spread butter over bread and cut into sticks. Slice tops off the eggs and season with salt and pepper. Serve with bread sticks for dipping.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 13.4 g, Cholesterol 377.4 mg, Fat 12.8 g, Fiber 0.6 g, Protein 14.5 g, SaturatedFat 4.6 g, Sodium 479.7 mg, Sugar 1.8 g
KERRYANN'S DIPPY EGGS & ASPARAGUS SOLDIERS
Kids and adults alike will love this incredibly easy, fun breakfast.
Provided by Jamie Oliver
Categories Breakfast Eggs British Brilliant breakfast recipes Quick & easy recipes Quick fixes
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Place a large griddle pan over a high heat. Snap the woody ends off the asparagus, then add to the pan in an even layer and cook for 3 to 5 minutes, or until tender, turning occasionally.
- Meanwhile, put the eggs into a medium pan, cover with cold water and place over a high heat. Bring to the boil, then reduce the heat to low and simmer for about 3 minutes for runny eggs. Meanwhile, get your egg cups ready - dippy eggs will wait for no one once they're done! Using a slotted spoon, carefully remove the eggs and place in the cups, then tap each shell gently with a teaspoon and remove the tops. Serve straight away, with the griddled asparagus for dipping, salt and pepper on the side, and bread to mop up, if you like.
Nutrition Facts : Calories 100 calories, Fat 6.6 g fat, SaturatedFat 1.7 g saturated fat, Protein 9.3 g protein, Carbohydrate 1.5 g carbohydrate, Sugar 1.5 g sugar, Sodium 0 g salt, Fiber 0 g fibre
EGGS WITH SOLDIERS
Provided by Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Place 4 eggs in a saucepan of boiling water, then cook over low heat, 4 to 5 minutes; drain. Slice off the tops and season with salt and pepper. Serve with toast strips.
EGG & SOLDIERS
We love this spin on the traditional using asparagus soldiers for your dippy egg - a great low-fat, gluten-free snack or light lunch, just over 100 calories
Provided by Sophie Godwin - Cookery writer
Categories Brunch, Lunch
Time 7m
Number Of Ingredients 2
Steps:
- Cut the soft-boiled egg in half and serve with the steamed asparagus for dipping.
Nutrition Facts : Calories 103 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.2 milligram of sodium
EGG CUPS AND BACON SOLDIERS RECIPE BY TASTY
Here's what you need: pre-sliced sandwich bread, streaky bacon, butter, salt, pepper
Provided by Evelyn Liu
Categories Breakfast
Yield 6 servings
Number Of Ingredients 5
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!
Nutrition Facts : Calories 92 calories, Carbohydrate 2 grams, Fat 8 grams, Fiber 0 grams, Protein 1 gram, Sugar 0 grams
INSTANT POT® EGGS AND SOLDIERS
Soft-boiled eggs with toast strips is known as Eggs and Soldiers, a classic English breakfast. Cooking them in the Instant Pot® will give you perfectly cooked soft-boiled eggs, no guessing involved.
Provided by lutzflcat
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®), and pour 1 cup of water into the pot. Add a trivet or egg rack, and place the eggs on it. Close and lock the lid. Set the pressure valve to Sealing. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 5 to 10 minutes for pressure to build.
- Cover the valve loosely with a kitchen towel. Use a wooden spoon or tongs to move the valve from Sealing to Venting to release pressure immediately. Unlock and remove the lid. Remove the eggs to a bowl of ice water for 2 minutes to stop cooking.
- Toast bread and spread with butter. Cut into strips.
- Drain the eggs and tap the tops with a spoon to crack the upper shell. Remove the tops. Season with salt and pepper, and serve with the toast sticks for dipping.
Nutrition Facts : Calories 171.7 calories, Carbohydrate 13 g, Cholesterol 196.1 mg, Fat 9.6 g, Fiber 0.6 g, Protein 8.2 g, SaturatedFat 4.1 g, Sodium 279.5 mg, Sugar 1.5 g
EGG AND SOLDIERS
Make and share this Egg and Soldiers recipe from Food.com.
Provided by Perfect Pixie
Categories One Dish Meal
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 138, Fat 5.6, SaturatedFat 1.7, Cholesterol 186, Sodium 198.8, Carbohydrate 13, Fiber 0.6, Sugar 1.3, Protein 8.2
EGG AND VEGEMITE SOLDIERS
I grew up with vegemite soldiers, my grandmother made them for my mum, my mum used to make them for me, and then I made them for my kids, and I guess it's just one of those things that will continue. I still love this recipe every now and then and so do my teenage kids and DH. Yes we are all Happy Little Vegemites here!!!! And of course it goes without saying the spread MUST be vegemite........NO alternatives !!!!
Provided by Tisme
Categories Breakfast
Time 8m
Yield 2 serving(s)
Number Of Ingredients 3
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.
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