My husband is big on breakfast.
One breakfast dish that he introduced me to is soft boiled eggs and soldiers. It’s a British dish his mom made him for breakfast when he was young. They even sell a kitchen tool in the U.K. that cuts perfect sized soldiers.
What is it?
For those of you, who like me, were deprived of this dish, it’s a soft boiled egg served with strips of toast (soldiers). You dunk the strips into the runny egg and it’s delicious!
A few months ago we wanted it for breakfast but had no regular toast left in the house. Then I remembered that we had Texas toast in the freezer. It worked like a charm and saves you the step of having to butter the toast yourself.
Furlani garlic Texas toast
You’ll also need
A small saucepan
Slotted spoon – if you don’t have one use a normal spoon
Egg cup – if you don’t have one use a shot glass
Half-fill a small saucepan with water and bring to a boil.
Using the slotted spoon, gently lower your desired number of eggs into the saucepan.
IMPORTANT – Set the timer for 4 minutes. This is the perfect amount of time to give you a nice runny yolk.
While the eggs are boiling, put your Furlani Texas toast in the toaster oven/conventional oven and toast for 4-6 minutes (I find that in my small toaster oven it takes about 4 minutes).
When your egg timer goes off, remove the eggs and place them in an egg cup. In the past when I didn’t have egg cups, I used a shot glass and it worked fine.
Next, remove the Texas toast from the oven and cut into long strips. Remember to make them thin enough to dunk into the egg.
Lastly cut the top of the egg off. I find the easiest way is to break the shell around the top by tapping with a small spoon. Then just peel off the shelf and use the spoon to scoop out the top. My husband’s method is different. He just gets a knife and whacks the top off. You do you.
I hope you enjoy this recipe as much as we do. If you’re interested in more Texas toast recipes ideas click here.