Dippy eggs and soldiers

Soft boiled eggs and toast cut into soldiers for dipping into the soft golden yolk…. Who remembers this as a Sunday afternoon tea, or a fabulous high protein breakfast. How about increasing the flavour and protein content with a sprinkling of biltong dust. Once you’ve tried it, you will never look back!

Dippy eggs and soldiers

Print Recipe

Soft boiled eggs and toast cut into soldiers for dipping into the soft golden yolk.... Who remembers this as a Sunday afternoon tea, or a fabulous high protein breakfast. How about increasing the flavour and protein content with a sprinkling of biltong dust. Once you've tried it, you will never look back!

• CourseBreakfast/Teatime
• CuisineEnglish

Servings	Prep Time
1 people	0 minutes

Cook Time	Passive Time
5 minutes	5 minutes

Servings Prep Time 1 people 0 minutes

Cook Time Passive Time 5 minutes 5 minutes

Dippy eggs and soldiers Print Recipe Soft boiled eggs and toast cut into soldiers for dipping into the soft golden yolk.... Who remembers this as a Sunday afternoon tea, or a fabulous high protein breakfast. How about increasing the flavour and protein content with a sprinkling of biltong dust. Once you've tried it, you will never look back! CourseBreakfast/Teatime CuisineEnglish Servings Prep Time 1 people 0 minutes Cook Time Passive Time 5 minutes 5 minutes Servings Prep Time 1 people 0 minutes Cook Time Passive Time 5 minutes 5 minutes

Ingredients

• 2 Large Eggs Free range give the better, more orange yolks
• 1 slice bread
• 1 thin spread butter
• 1 g biltong dust original, chilli (for the fire), or peri-peri (for the kick)

Instructions

Couldn't be easier

1. Boil the kettle, place eggs in a saucepan, once the kettle has boiled add the water.
2. Once water in the pan is bubbling, time for 5 minutes.
3. Meanwhile, toast the bread in a toaster or under the grill. Once done spread with butter or margarine (pref. butter) and cut into 3cm strips ready for dipping.

Finishing the dish

1. Take the eggs out after the 5 minutes in the pan, place on a plate in an egg cup (if you don't have one of these, some moulded tin foil will suffice to stop the base from moving) and slice the top off with either a spoon or knife, then sprinkle the biltong dust on the egg, or on the toast.
2. take the toast "soldiers" and dip into the molten yolk - bliss!
3. You are welcome!

Recipe Notes

For those of you not a fan of the runny yolks. Just boil the eggs a little longer (7-8 minutes), once done, slice the eggs and layer on top of the toast, sprinkle with biltong dust, and enjoy!

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