A plate of spicy nduja soldiers sit next to an egg cup with a Stonegate Estate organic egg in it. The top is cut off the egg. The soldiers are made up of slices of toast with spicy nduja spread over the top.

GILL MELLER’S DIPPY EGGS WITH SPICY NDUJA SOLDIERS

Move over marmite soldiers, Nduja Soldiers are leading the charge.

Nduja is a spreadable spiced pork sausage originally from the Calabria region of Italy, but we’re using some local and organic Nduja from Devon’s Haye Farm. It’s spiced with paprika, chilli and garlic and is wonderful spread on toast. We like to flash the spicy toasts under the grill before cutting into soldiers and serving with my boiled eggs, but it’s equally good uncut and topped with a fried egg instead.

Serves 2

INGREDIENTS

2 fresh Stonegate Estate Organic eggs

2 slices of good country bread or sourdough

100g ‘The Organic Cure’ Nduja

A few snipped chives, to finish

METHOD

  1. Bring a small pan of water to the boil for the eggs. When it is simmering away, carefully lower in the eggs one at a time. Cook them for 4 minutes.
  1. Preheat the grill and when it’s hot toast once side of the bread. Spread the other side with the nduja and set back under the grill until it’s hot and bubbling. cut the toast into soldiers.
  1. To eat, crack the egg and remove the top to reveal the runny yolk. Scatter over the chives and dip and dunk your soldiers and enjoy!
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