Soft Boiled Dippy Eggs With Wholegrain Toast Soldiers Recipes

DIPPY EGGS WITH TOAST SOLDIERS

Steps:

• Fill a saucepan with just enough water to cover the eggs (once you place them into the pot, you do not place them in now) and place on the stove. Bring to a boil.
• While you are bringing the water to a boil, fill a bowl large enough to fit your eggs in with ice water.
• Once the water is boiling, carefully lower each egg into the boiling water using the slotted spoon.
• Once all of the eggs are in the water, bring back to a low boil. The water should just be bubbling around the eggs.
• Boil for 6 1/2 minutes, then remove from the water with the slotted spoon and immerse into the ice water. Cool the eggs until you are able to handle them.
• Make your toast in the toaster. Butter the bread, then slice into sticks, or toast soldiers.
• Using a sharp knife, take off the top third of the egg.
• Place the eggs in your egg cup of choice, and serve, dipping your toast into the soft boiled centers!

DIPPY EGGS WITH TOAST SOLDIERS

Steps:

• Fill a saucepan with water deep enough to cover the eggs by 2 inches. Bring the water to a simmer, then reduce the heat so that the water is only quivering.
• Meanwhile, heat a non-stick or cast iron skillet over medium heat. On a board, spread one side of each slice of bread with a thin coating of mayonnaise. Sprinkle half of the cheese over the slices, then press gently to secure the fleecy layer of cheese. Flip the bread over. Spread the second side with more mayonnaise and cover with the remaining cheese, patting down again. Fry the bread in the hot pan until evenly golden brown and crisp, 3 to 5 minutes per side. Sprinkle with the chives while hot, then set aside to keep warm if needed.
• Meanwhile, once the water is at the proper temperature, use a strainer or slotted spoon to carefully lower the eggs into their bath. Cook for exactly 6 minutes, adjusting the heat as needed to maintain the barest simmer, with tiny bubbles just breaking the surface.
• When the timer dings, remove each egg with the slotted spoon and place in an egg cup. Lop off each top with a knife. Season with salt and pepper and paprika. (Alternative: If you don't have egg cups, run the eggs under cold water until cool enough to handle, then rap the fat end against the counter and peel gently. Place in a small bowl, split, and dip away.)
• Cut the toasts into strips and have at it. Be sure to keep seasoning the eggs as you devour them.

SOFT-BOILED EGGS & SOLDIERS

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."

SOFT-BOILED DIPPY EGGS WITH WHOLEGRAIN TOAST SOLDIERS

Steps:

• Take your eggs out of the fridge and bring to room temperature.
• Bring a saucepan of water to a boil over high heat. Reduce the heat to medium, so the water maintains a gentle boil.
• Slowly lower the eggs into the water using a slotted spoon. It can be helpful to dip the eggs in and out of the boiling water a few times to reduce the chance of them cracking (due to temperature shock). Gently lower to the bottom of the pan and slide off the slotted spoon.
• Cook for 5 minutes, using a timer to track. If you'e only doing one egg or your eggs are small, shave off some time.If you're doing 3-4 eggs or large eggs you may want to add on a few seconds.
• Once done, remove from a saucepan and place in a bowl with cold water or run under cold water gently while the eggs sit on your slotted spoon. Do this for 30 seconds to 1 minute to cool the shell, then place in an egg cup to eat immediately.
• Give the top a few firm taps with a spoon to crack open the shell. Use the tip of the spoon to wiggle through the cracked shell, slicing through the egg. Lift off the top and spoon into the yolk if it isn't already exposed.
• While the eggs are cooking, toast the bread. Once toasted to your liking, butter each slice. Cut the bread into strips that are thick enough to dunk into your eggs.

SOFT BOILED EGGS

Steps:

• Fill a medium sized saucepan with water and bring to a rolling boil.
• Make sure your eggs aren't fridge cold. By having the eggs at room temperature, it will be less of a shock for the egg reaching the hot water and therefore less likely to crack. You can also use an egg pricker to make a very small hole in each egg before boiling, which will also reduce the chances of it cracking in the heat. Slowly lower the eggs into the water using a spoon.
• Set your timer for 4-5 mins for runny/dippy eggs to serve with soldiers, or 6-7 mins for soft-boiled eggs for a salad. If serving in a salad, plunge the eggs into a bowl of cold water as soon as the timer goes off - this will stop them cooking and cool the shells quickly for peeling.

DIPPY EGGS WITH MARMITE SOLDIERS

Steps:

• Bring a pan of water to a simmer. Add 2 eggs, simmer for 2 mins if room temp, 3 mins if fridge-cold, then turn off heat. Cover the pan and leave for 2 mins more.
• Meanwhile, toast 4 slices wholemeal bread and spread thinly with butter, then Marmite. To serve, cut into soldiers and dip into the egg, then a few mixed seeds.