Eggs and soldiers

on John Dwyer's White Tin, 800g, sliced or unsliced - you decide

The comforting ritual of dipping buttered soldiers made with John Dwyer's bread, into a runny egg is perfect any time of the day.

Ingredients and Info

5 - 10 minutes minutes
Serves 1

You will need:

  • 1 or 2 free-range eggs - at room temperature
  • 2 slices of John Dwyer's bread - unsliced gives a firmer soldier
  • Butter


  1. Half-fill a small saucepan with water.
  2. Place on the hob over a medium heat and bring to the boil
  3. Once boiling, lower the eggs into the water with a slotted spoon
  4. Allow the water to come back to boiling point and lower to a medium heat.
  5. Set a timer for for 3 minutes - for a small to medium egg - a minute or two longer for larger eggs
  6. Meanwhile toast the bread
  7. Butter the toast and cut into soldiers
  8. Drain the eggs, place into egg cups
  9. Soldiers at the ready; dive right into the eggs - marvellous!