Soft-boiled eggs with soldiers are a classic, British breakfast – it doesn’t get much simpler. We’ve added a sprinkling of spice and savoury flavour to straight-up toast by making an anchovy, chilli, and rosemary butter and the results are delicious. Dip into our hearty, organic eggs for an easy yet rich breakfast.
Prep time 5 minutes | Cook time 4 minutes | Serves 2
2 Stonegate Estate Organic eggs
25g organic butter, softened
3-4 anchovy fillets
A generous pinch of chilli flakes
1 sprig of rosemary, leaves removed
Flaky sea salt
Freshly ground black pepper
Bring a small pan of water to the boil and when it is simmering away, carefully lower in the eggs, one at a time. Cook them for 4 minutes and meanwhile, toast the sliced bread.
To a chopping board, add the butter, anchovies, dried chilli flakes and rosemary leaves. Chop to mix together and season with a pinch of flaky salt and black pepper. When the toast is crisp and golden, cover it generously with the herby butter and cut into soldiers.
To tuck in, crack the egg and remove the top with a spoon, to reveal the rich, oozy yolk. Dip and dunk your soldiers and enjoy.
