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Boiled Eggs and Soldiers

Soft-boiled eggs with buttery toast soldiers.

Ingredients

• 8 eggs
• 8 slices bread
• 30 g butter

Method

1. Bring a pan of water to the boil.
2. Gently lower the eggs into the water with a spoon. Simmer for 6 minutes for a runny yolk, or a little longer if you prefer it firmer.
3. Meanwhile, toast the bread, spread it with the butter and cut each slice into fingers.
4. Lift the eggs out and run them briefly under cold water so they're easier to handle.
5. Put the eggs in egg cups, slice off the tops and serve with the soldiers for dipping.