GILL MELLER’S DIPPY EGGS WITH SMOKY BACON BUTTER SOLDIERS
We can’t get enough of these dippy egg and soldier combos. Gill’s favourite used to be his anchovy, rosemary and chilli butter, but we think this smoky bacon and thyme butter just might pip it at the post. It’s just so good.
Preparation time 10 minutes | Cook time 10 minutes | Serves 2
4 large Stonegate Estate Organic eggs
8 thin slices smoked streaky bacon
4 slices good sourdough or farmhouse bread
50g soft butter
A drizzle of olive oil
The leaves from a few stems of fresh thyme (optional but good)
Freshly ground black pepper
Sea salt
Heat a frying pan over a medium heat and add a small drizzle of olive oil. When hot, fry the bacon until exceptionally crisp and golden. Remove from the pan and leave to drain on kitchen paper until cool.
Finely chop the bacon or crush it in a pestle and mortar to a crumb. Mix it with the soft butter, thyme leaves if using, and plenty of black pepper until well combined.
Bring a saucepan of water to the boil. Carefully lower in the Stonegate Estate eggs and cook for 4½ to 5 minutes so the whites are set and the yolks remain runny. Lift them out with a slotted spoon and place in egg cups. Gently tap off the tops to stop them cooking further.
Toast the bread and allow it to cool slightly before spreading generously with the bacon butter. Cut into soldiers, serve alongside the eggs and tuck in.
