Eggs And Soldiers Recipes

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EGG & SOLDIERS



Egg & soldiers image

We love this spin on the traditional using asparagus soldiers for your dippy egg - a great low-fat, gluten-free snack or light lunch, just over 100 calories

Provided by Sophie Godwin - Cookery writer

Categories     Brunch, Lunch

Time 7m

Number Of Ingredients 2

1 soft-boiled egg
7 spears of steamed asparagus

Steps:

  • Cut the soft-boiled egg in half and serve with the steamed asparagus for dipping.

Nutrition Facts : Calories 103 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.2 milligram of sodium

EGGS WITH SOLDIERS



Eggs with Soldiers image

Provided by Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Place 4 eggs in a saucepan of boiling water, then cook over low heat, 4 to 5 minutes; drain. Slice off the tops and season with salt and pepper. Serve with toast strips.

EGG AND SOLDIERS



Egg and Soldiers image

Make and share this Egg and Soldiers recipe from Food.com.

Provided by Perfect Pixie

Categories     One Dish Meal

Time 5m

Yield 1 serving(s)

Number Of Ingredients 3

1 slice bread, toasted
butter
1 egg

Steps:

  • toast bread.
  • butter.
  • cut in half then into 4 strips(rectangles).
  • boil the egg. 3 minutes for soft and 6 minutes is hard.
  • place in an egg cup.
  • tap the top of with a knife or spoon.
  • serve.
  • make sure you dip the soldiers in the runny egg.
  • kids will love it.

Nutrition Facts : Calories 138, Fat 5.6, SaturatedFat 1.7, Cholesterol 186, Sodium 198.8, Carbohydrate 13, Fiber 0.6, Sugar 1.3, Protein 8.2

INSTANT POT® EGGS AND SOLDIERS



Instant Pot® Eggs and Soldiers image

Soft-boiled eggs with toast strips is known as Eggs and Soldiers, a classic English breakfast. Cooking them in the Instant Pot® will give you perfectly cooked soft-boiled eggs, no guessing involved.

Provided by lutzflcat

Time 20m

Yield 4

Number Of Ingredients 4

4 large eggs
salt and ground black pepper to taste
4 slices bread
4 teaspoons unsalted butter

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®), and pour 1 cup of water into the pot. Add a trivet or egg rack, and place the eggs on it. Close and lock the lid. Set the pressure valve to Sealing. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 5 to 10 minutes for pressure to build.
  • Cover the valve loosely with a kitchen towel. Use a wooden spoon or tongs to move the valve from Sealing to Venting to release pressure immediately. Unlock and remove the lid. Remove the eggs to a bowl of ice water for 2 minutes to stop cooking.
  • Toast bread and spread with butter. Cut into strips.
  • Drain the eggs and tap the tops with a spoon to crack the upper shell. Remove the tops. Season with salt and pepper, and serve with the toast sticks for dipping.

Nutrition Facts : Calories 171.7 calories, Carbohydrate 13 g, Cholesterol 196.1 mg, Fat 9.6 g, Fiber 0.6 g, Protein 8.2 g, SaturatedFat 4.1 g, Sodium 279.5 mg, Sugar 1.5 g

EGGS AND SOLDIERS



Eggs and Soldiers image

Simple yet comforting soft-boiled eggs and buttered toast sticks. Use them to dip into the runny yolks to make this perfectly simple breakfast. Serve with a hot cup of tea.

Provided by Buckwheat Queen

Time 12m

Yield 1

Number Of Ingredients 4

2 medium eggs, at room temperature
½ teaspoon salted butter, at room temperature
1 slice white bread
1 pinch salt and ground black pepper to taste

Steps:

  • Place the eggs in a saucepan and cover with 1 inch cold water. Bring to a boil over medium-high heat, uncovered. Remove from heat, cover, and let stand for 2 minutes.
  • Spread butter over bread and cut into sticks. Slice tops off the eggs and season with salt and pepper. Serve with bread sticks for dipping.

Nutrition Facts : Calories 227.4 calories, Carbohydrate 13.4 g, Cholesterol 377.4 mg, Fat 12.8 g, Fiber 0.6 g, Protein 14.5 g, SaturatedFat 4.6 g, Sodium 479.7 mg, Sugar 1.8 g

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