James Martin shares ‘dippy’ eggs and soldiers recipe with a meaty twist (Image: Getty)
Few foods beat eggs for a filling meal, whether for breakfast, brunch, dinner, or even a snack. And soft-boiled are a staple British chef James Martin favours in his repertoire.
Famed for his offering of classics and recipes, the host has offered a delicious twist on dippy eggs and soldiers.
James shared his online: “Jazz up the soldiers for your dippy egg with sundried tomato paste and chorizo or vegetarian pesto – an easy and quick breakfast or brunch.”
The takes just 10 minutes to cook, so you can quickly have a filling meal on the table.
One happy home cook shared a five-star review, as did a second, who wrote: “I really enjoyed this. Great for a morning… I used the chorizo and the egg really complimented it. Delish!”
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Serve the soft boiled eggs on toast or dip chorizo into the runny yolk (Image: Getty)
James Martin’s soft-boiled eggs and soldiers recipe
Ingredients
Two to four large eggs, room temperature
Four thin slices of soft white bread
One tbsp sundried tomato paste, pesto or chutney
50g sliced chorizo
Method
Start by preparing the soldiers. Take two slices of bread and spread a thin layer of sundried tomato paste, pesto, or chutney on each.
Put a layer of chorizo on one slice, then top it with the other slice and press together by flattening it with a rolling pin. Repeat with the remaining bread until you have two compact sandwiches.
For the eggs, you’ll need a small pan of cold water. Place over medium-high heat and add the eggs. Bring the water to a boil before reducing the heat to low.
Leave the eggs to cook in the simmering water for three and a half minutes. Meanwhile, grill the chorizo sandwiches. James suggested: “If the layers start separating, press them together again with the rolling pin.”
He recommended trimming off the edges and slicing the sandwiches into 1cm-thick soldiers ready to serve with the soft-boiled eggs which should be removed from the pan after the timer is up.