Growing up, Sunday mornings were all about lazy brunches. There was everything you could imagine: fresh fruit salad, croissants, all different types of jams and the air always smelt of freshly brewed coffee. It was the one day when we just relaxed and enjoyed each other’s company.
But for me, no Sunday morning was complete without a plate of egg and soldiers. It was sort of my Sunday ritual. A soft, gooey egg sitting inside my favourite Barbie egg cup. I would line up my perfectly toasted bread soldiers next to my plate, before slowly dunking them into the egg one at a time. Each bite was full of crisp, buttery toast with a good slather of gooey yolk on top. It was the best!
To make this recipe is a success, there is one thing that HAS to be perfect. The egg must be perfectly runny! There’s nothing worse than cracking off the top of your egg only to find that you’ve gone slightly harder boiled then you would’ve liked. I’ve found that around 2 minutes (after it’s been brought to the boil) is the perfect amount of time to ensure that your egg is cooked yet still runny inside.
It’s also really important to try and get the best eggs that you can, and I would always recommend that you purchase eggs from free range birds. Not only will you find that they are tastier, but the yolk is generally a lot bigger and a lovely vibrant orange colour. You can really tell the difference!
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