Eggs With Soldiers Recipes

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SOFT BOILED EGGS WITH CRISPY POTATO SOLDIERS



Soft Boiled Eggs with Crispy Potato Soldiers image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 1 serving

Number Of Ingredients 8

Peanut oil, for frying
1 potato
2 organic, free-range eggs
2 tablespoons finely chopped fresh parsley
2 cloves fresh garlic, finely minced
Sea salt
Smoked paprika, as needed
Freshly ground black pepper

Steps:

  • Fill up a large pot halfway with peanut oil and place over medium heat. Bring a small pot of water to a rolling boil. Cut the potato into long strips like French fries.
  • Gently add the eggs to the boiling water and cook for 6 minutes. Drain and run the eggs under cold running water to stop the cooking process.
  • When bubbles start to form in the peanut oil, drop in the potato strips and cook until golden brown. Lift the potatoes out of the oil and drain on a tray lined with paper towels. Toss them in a large bowl with the parsley and garlic with a pair of tongs. Add some sea salt and smoked paprika and continue to toss.
  • Place the eggs in egg cups (with the large ends in) and arrange the fries on a small plate on the side. Tap the tops of the eggs and peel away the shells. Cut away the tops of the egg whites. Sprinkle with sea salt and pepper. Dip the fries into the yolks!

EGG & SOLDIERS



Egg & soldiers image

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

1 soft-boiled egg
7 spears of steamed asparagus

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

SOFT-BOILED EGGS & SOLDIERS



Soft-Boiled Eggs & Soldiers image

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

2 large eggs
2 pieces whole-wheat bread, toasted
Salt
Ground pepper

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



Eggs and Soldiers image

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

2 medium eggs, at room temperature
½ teaspoon salted butter, at room temperature
1 slice white bread
1 pinch salt and ground black pepper to taste

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

EGGS WITH SOLDIERS



Eggs with Soldiers image

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-IN-A-HOLE WITH ASPARAGUS



Egg-in-a-Hole With Asparagus image

What would you get if you crossed savory Parmesan French toast with egg-in-a-hole and served it beneath a pile of roasted asparagus? An easy, vegetable-focused brunch or light dinner that you can make on a single sheet pan. The key here is to use wide slices of bread large enough to hold two eggs each: Choose slices from the middle of the loaf. (If your bread slices are smaller, just use one egg in each.) Feel free to substitute other quick-roasting vegetables for the asparagus. Broccoli florets, halved cherry tomatoes or brussels sprouts, or sliced mushrooms will all work equally well. And if you want to double the recipe, use two sheet pans, arranging the bread on one and the asparagus on the other.

Provided by Melissa Clark

Categories     breakfast, brunch, vegetables, main course

Time 30m

Yield 2 servings

Number Of Ingredients 10

2 tablespoons unsalted butter, melted and cooled
5 large eggs
1/3 cup whole milk
1/4 cup plus 2 tablespoons grated Parmesan
Salt and freshly ground black pepper
2 wide slices sturdy country white bread, such as sourdough or peasant bread (preferably from the middle of the loaf)
8 ounces asparagus, trimmed
3 scallions, thinly sliced
3 fresh thyme sprigs
1 tablespoon extra-virgin olive oil

Steps:

  • Heat oven to 425 degrees. Grease a rimmed sheet pan with 1 tablespoon melted butter.
  • In a large, shallow dish, whisk together 1 egg, milk, 1/4 cup Parmesan, a large pinch of salt and pepper, and the remaining tablespoon melted butter. Add bread and let soak for about 2 minutes per side. The bread should be soft and soaked through, but not falling apart.
  • Arrange soaked bread on one side of the prepared sheet pan. Pour any remaining soaking mixture from bowl onto the bread slices. Using a cookie cutter or a knife, carefully cut 2 (2 1/2-inch) holes in each slice of soaked bread, making 4 holes in total. Place the cut-out rounds alongside the bread slices on the pan.
  • On the other side of the sheet pan, add the asparagus, half of the scallions (save the rest for garnish), thyme and a large pinch of salt and pepper. Drizzle asparagus with olive oil, tossing well, and spread into an even single layer.
  • Bake until bread is golden on top, 10 minutes. If the asparagus is tender and browned after 10 minutes, use tongs to transfer the stalks to a plate and tent with foil to keep warm. Thick asparagus may need more time, in which case leave it in the pan for the next step.
  • Using a spatula, flip the bread slices and cut-outs. Crack the remaining 4 eggs into the holes (the eggs may overflow a bit, and that is OK). Season eggs lightly with salt and pepper. Sprinkle remaining 2 tablespoons Parmesan on top of eggs and bread.
  • Return pan to the oven and bake until eggs are barely set, about 5 to 7 minutes. The yolks and even some of the whites should jiggle slightly. (Note that the eggs will continue to cook on the sheet pan once out of the oven, so if you like runny yolks, err on the side of early removal.) However, if the egg whites are still translucent, bake for another minute or two.
  • To serve, place egg toasts on plates, top each toast with half the asparagus (discarding the thyme sprigs) and garnish with reserved scallions.

EGG AND SOLDIERS



Egg and Soldiers image

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

1 slice bread, toasted
butter
1 egg

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

INSTANT POT® EGGS AND SOLDIERS



Instant Pot® Eggs and Soldiers image

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

4 large eggs
salt and ground black pepper to taste
4 slices bread
4 teaspoons unsalted butter

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 VEGEMITE SOLDIERS



Egg and Vegemite Soldiers image

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

2 eggs
2 slices hot toast, buttered
2 teaspoons vegemite

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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