There is something so satisfying about dipping soldiers into a soft-boiled egg. Instead of toast, try vegetable soldiers or toasted potato farls. Use a pan that the eggs fit into snugly so they don't rattle and crack.
Eggs and an Army of Soldiers
- 4 large free range eggs
- ½ x 200g pack purple sprouting broccoli
- ½ pack Rankin Selection Irish Potato Farls
- 25g butter
- 1-2 carrots, cut into batons
- ½ x 300g pack cherry vine tomatoes
- 50g pack Tyrrells Parsnip Chips
- Bring a small pan of water to the boil. Gently lower the eggs into the water. Reduce the heat to medium and cook for 6 minutes. Drain immediately and rinse under cold water to stop the eggs cooking.
- Meanwhile, bring a medium pan of water to the boil. Add the broccoli and cook for 4-5 minutes until just tender. Drain and season.
- Toast and butter the potato farls, then cut them into soldiers. Serve the eggs with the soldiers, broccoli, carrots, tomatoes and parsnip chips.
This dish contains lightly cooked egg and is therefore not suitable for young children, pregnant women, elderly people or those whose immune systems are weak.
Other good things to dip into eggs include oven chips, such as McCain Crispy French Fries, and blanched asparagus tips.
- Preparation time: 5 minutes
- Cooking time: 5 minutes to 10 minutes
- Total time: 10 minutes to 15 minutes
Typical values per serving:
Average user rating Based on 2 ratings
This recipe was first published in Thu Jan 01 00:00:00 GMT 2004.