Save to your scrapbook

    Fruit soldiers with lemon-cream eggs

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Fruit soldiers with lemon-cream eggs

    • Preparation time: 15 minutes
    • Cooking time: 7 minutes
    • Total time: 22 minutes 25 minutes

    Serves: 4


    4 medium or large Waitrose British Blacktail Free Range Eggs
    1 small pineapple
    1 x pack Waitrose 2 Perfectly Ripe Mango
    250g essential Waitrose Creamy Soft Cheese
    40g caster sugar
    Finely grated zest 1 lemon, plus 1 tbsp juice
    4 tsp lemon or orange curd


    1 Place the eggs in a medium saucepan and add enough cold water to cover. Bring to a simmer over a high heat and cook for 7 minutes, or until hard boiled. Cool completely under cold running water. Remove the tops with a spoon or sharp knife, scoop out the contents with a teaspoon (use for sandwich fillings or other recipes), then thoroughly wash and dry the shells both inside and out.

    2 Remove the skin and core from the pineapple, and the skin and stone from the mangoes. Slice the fruit lengthways into 1–2cm wide soldiers for dipping.

    3 In a bowl, whisk the cheese, sugar, lemon zest and juice until smooth. Spoon into the clean egg shells. Make a dip in each one and fill with the fruit curd. Serve with the fruit soldiers.

    Your recipe note

    Edit your recipe note

    Click here to watch this being made.


    Average user rating

    4 stars