Dippy Eggs With Toast Soldiers Food

DIPPY EGGS WITH TOAST SOLDIERS

Steps:

• Fill a saucepan with water deep enough to cover the eggs by 2 inches. Bring the water to a simmer, then reduce the heat so that the water is only quivering.
• Meanwhile, heat a non-stick or cast iron skillet over medium heat. On a board, spread one side of each slice of bread with a thin coating of mayonnaise. Sprinkle half of the cheese over the slices, then press gently to secure the fleecy layer of cheese. Flip the bread over. Spread the second side with more mayonnaise and cover with the remaining cheese, patting down again. Fry the bread in the hot pan until evenly golden brown and crisp, 3 to 5 minutes per side. Sprinkle with the chives while hot, then set aside to keep warm if needed.
• Meanwhile, once the water is at the proper temperature, use a strainer or slotted spoon to carefully lower the eggs into their bath. Cook for exactly 6 minutes, adjusting the heat as needed to maintain the barest simmer, with tiny bubbles just breaking the surface.
• When the timer dings, remove each egg with the slotted spoon and place in an egg cup. Lop off each top with a knife. Season with salt and pepper and paprika. (Alternative: If you don't have egg cups, run the eggs under cold water until cool enough to handle, then rap the fat end against the counter and peel gently. Place in a small bowl, split, and dip away.)
• Cut the toasts into strips and have at it. Be sure to keep seasoning the eggs as you devour them.

DIPPY EGGS

Steps:

• Toast the slice of bread and when toasted, butter it and slice into strips. The toast should be fairly firm.
• In the meantime boil a saucepan of water. Add the egg to the boiling water with a spoon the moment it starts to boil. Boil the egg for exactly 5 minutes.
• Then remove the egg from the water with a spoon and place under a stream of cold water to stop it cooking further.
• Take the top of the egg (the non-pointy end) off with a knife and teaspoon, and place a pinch of salt on the top of the runny egg yolk.
• Serve up in an egg cup together with the soldiers on a plate.

DIPPY EGGS WITH MARMITE SOLDIERS

Steps:

• Bring a pan of water to a simmer. Add 2 eggs, simmer for 2 mins if room temp, 3 mins if fridge-cold, then turn off heat. Cover the pan and leave for 2 mins more.
• Meanwhile, toast 4 slices wholemeal bread and spread thinly with butter, then Marmite. To serve, cut into soldiers and dip into the egg, then a few mixed seeds.

DIPPY EGGS WITH TOAST SOLDIERS

Steps:

• Fill a saucepan with just enough water to cover the eggs (once you place them into the pot, you do not place them in now) and place on the stove. Bring to a boil.
• While you are bringing the water to a boil, fill a bowl large enough to fit your eggs in with ice water.
• Once the water is boiling, carefully lower each egg into the boiling water using the slotted spoon.
• Once all of the eggs are in the water, bring back to a low boil. The water should just be bubbling around the eggs.
• Boil for 6 1/2 minutes, then remove from the water with the slotted spoon and immerse into the ice water. Cool the eggs until you are able to handle them.
• Make your toast in the toaster. Butter the bread, then slice into sticks, or toast soldiers.
• Using a sharp knife, take off the top third of the egg.
• Place the eggs in your egg cup of choice, and serve, dipping your toast into the soft boiled centers!