Soft-boiled eggs with pancetta wrapped soldiers

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• SpynalTap

  25 January 2012

  SpynalTap commented on this recipe

  Setting aside for a moment the fact that I had forgotten how to soft boil an egg, what an excellent twist to a simple idea!

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• Kai

  25 January 2012

  Kai commented on this recipe

  3 mins boiling water, but dont forget to make a hole with a drawing pin on the bottom of the egg, that will stop it splitting open. (I almost forgot as well, I do egg and soldiers for my son almost everyday for breakfast so got myself an egg maker its ideal for busy school day mornings).

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• whats4t

  26 January 2012

  whats4t commented on this recipe

  agree with Katie, eggs and boiling water don`t mix, cracking and leaking of the white follows! thanks for the tip about piercing shell 1st. Also timing depends on size of egg.

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• whats4t

  26 January 2012

  whats4t commented on this recipe

  apologies! Kai not Katie!!

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• Tea Lover Denise

  18 April 2012

  Tea Lover Denise commented on this recipe

  My step-daughter swears by those little egg timers, the kind you set in the bottom of the pot. It denotes when your egg is ready - hard, medium or soft. I bought one the other day (at the pound shop!) but haven't tried it yet.

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Ingredients

• 6 thin slices pancetta
• 1-2 thick slices crusty bread , cut into 6 thick soldiers
• 2 eggs

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 15 mins

Ingredients

• 6 thin slices pancetta
• 1-2 thick slices crusty bread , cut into 6 thick soldiers
• 2 eggs

PER SERVING

228 kcalories, protein 14.1g, carbohydrate 15.2g, fat 12.9 g, saturated fat 3.8g, fibre 0.5g, salt 1.2 g

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