So last week I was sick at home missing work with a major case of the man-flu. Our pantry is usually well-stocked, but this day I could find nothing to inspire me and had not desire to go supermarketing. Soldiers on toast seemed to be all I could come up with, and this is the perfect brunch for a flu-ridden raining day, sitting on the lounge floor at the coffee table in my tracky-daks watching morning cartoons.
I picked up a clever egg timer a few years ago that is ingenious. You simply drop it into the water with the eggs and it changes colour as they cook, guaranteeing perfectly cooked whites and runny yolks. My other major S on T tips are to free range eggs, thick white bread, and good butter. I also like to apply salt flakes and freshly cracked pepper to the bread dripping with melted butter, rather then to the eggs themselves.
2 large free range eggs
2 slices tick white bread
salt and pepper
Bring a saucepan of water to a rolling boil. Prick the blunt end of the eggs and pop them in the water and set an egg timer to your preference. Meanwhile toast and butter the bread whilst hot. Season with salt and pepper. Slice into soldiers. Serve eggs in egg cups with the sharp end lopped off and dip to soldiers into the egg.