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How To Make Boiled Egg And Soldiers

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There’s something super comforting about a dippy egg and soldiers. They make a lovely little breakfast, they’re great for if you’re under the weather and perfect for a quick and easy tea. Follow our foolproof recipe for the best boiled egg and soldiers.

Dippy eggs and soldiers always remind me of lazy weekend breakfasts. The kind where you can pile breakfast, a lovely cup of tea and a newspaper or magazine on a tray and trundle off back to bed to ease into the day. It just feels so right.

I like my boiled eggs with either toasted bread soldiers or asparagus dippers, sometimes both. For the toasted soldiers it has to be sourdough and it has to be smothered with just a little bit too much butter. That for me is breakfast perfection!

And if it’s asparagus season then just a few spears of asparagus flash fried in just a dab of butter for a few minutes whilst the eggs boil is all that’s needed. Asparagus and eggs is a match made in heaven!

boiled egg and soldiers made from toast and asparagus. Served in alessi egg cups with cups of tea

Ingredients For Boiled Egg And Soldiers

  • 2 large eggs – free range
  • 2 slices sourdough bread – I usually use a rye sourdough
  • 2 tsp butter – for spreading on the toast
  • 8 asparagus spears – chose the fine, new season asparagus

Equipment Needed

  • Saucepan
  • Slotted spoon
  • Tablespoon
  • Teaspoon
  • Butter knife
  • Chopping board
  • Sharp vegetable knife
boiled egg and asparagus. Served in alessi egg cups with cups of tea

How To Make Boiled Egg And Soldiers

Cooking Tip! Make sure your eggs are room temperature before you boil them

  • Boil the water – take a small saucepan and fill it just over half with water. Bring the water to the boil and once it’s boiling gently lower the eggs into the saucepan using a slotted spoon. Bring the water back up to the boil and then set the timer for 4 minutes. This will give you the perfect dippy egg with a runny yolk that’s oh so delicious for dipping soldiers into.
  • Make your toast – whilst the egg cooks, toast the bread, then butter it and cut it into strips ready to dip in your egg.
  • How to fry asparagus – if you’re making your egg with asparagus – melt a small knob of butter in a frying pan and fry the asparagus for around 4-5 minutes – shaking the pan every few minutes to turn the asparagus spears.
  • Once the egg is cooked – gently lift it from the boiling water using a tablespoon and place into your chosen egg cup. To remove egg top – gently tap it with the back of a teaspoon and flip it off.
boiled egg and soldiers made from toast and asparagus. Served in alessi egg cups with cups of tea

Get lots more easy breakfast recipes here 

Boiled Egg Cooking Times

  • 4 minutes – perfect dippy egg with a runny yolk
  • 5 minutes – slightly firmer yolk – but still dippy.
  • 7-8 minutes – hard boiled egg that’s great for salads like a salad niçoise or egg mayonnaise sandwiches. If you’re using the egg in a salad, as soon as they’re cooked plunge them into cold water. This stops them over cooking and means they cool quicker so you can peel the shells.

More Easy Egg Recipes

eggy bread served with ketchup for breakfast alongside muesli and fruit and a bottle of orange juice
  • How to make eggy bread – a delicious, easy eggy bread recipe and loads of ways to serve it for a delicious easy breakfast or brunch.
  • Cheesy scrambled eggs – take your scrambled eggs up a notch with this tasty cheesy egg recipe – delicious served on wholegrain toast.

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Yield: Serves 2

How To Make Boiled Egg And Soldiers

boiled egg and soldiers made from toast and asparagus. Served in alessi egg cups with cups of tea

Foolproof recipe for the PERFECT dippy eggs

Prep Time 3 minutes
Cook Time 4 minutes
Total Time 7 minutes

Ingredients

  • 2 large eggs 
  • 2 slices sourdough bread
  • 2 tsp butter
  • 8 asparagus spears (optional)

Instructions

  1. Boil the water – take a small saucepan and fill it just over half with water. Bring the water to the boil and once it’s boiling gently lower the eggs into the saucepan using a slotted spoon. Bring the water back up to the boil and then set the timer for 4 minutes.
  2. Make your toast – whilst the egg cooks, toast the bread, then butter it and cut it into strips ready to dip in your egg.
  3. If you’re making your egg with asparagus – melt a small knob of butter in a frying pan and fry the asparagus for around 4-5 minutes – shaking the pan every few minutes to turn the asparagus spears.
  4. Once the egg is cooked – gently lift it from the boiling water using a tablespoon or slotted spoon and place into your chosen egg cup. To remove egg top – gently tap it with the back of a teaspoon and flip it off.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 293Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 196mgSodium: 495mgCarbohydrates: 36gFiber: 3gSugar: 4gProtein: 15g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

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