Name: Soft-boiled eggs with chorizo soldiers
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: British
Ingredients: 2-4 large eggs at room temperature; 4 thin slices soft white bread; 1 tbsp sundried tomato paste; 50g sliced chorizo; 1 tbsp pesto or chutney

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Soft-boiled eggs with chorizo soldiers

Soft-boiled eggs with chorizo soldiers

James Martin

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Serves 2

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 5 out of 5.5 ratingsRate

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Jazz up the soldiers for your dippy egg with sundried tomato paste and chorizo or vegetarian pesto - an easy and quick breakfast or brunch

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Ingredients

Nutrition

Units:

MetricUS

2-4 large eggs

at room temperature
4 thin slices soft white bread

For the chorizo soldiers

1 tbsp sundried tomato paste
50g sliced chorizo

For the veggie soldiers (optional)

1 tbsp pesto

or chutney

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Nutrition: per serving

kcal413
fat16g
saturates5g
carbs45g
sugars4g
fibre3g
protein21g
salt2g

Method

step 1

First, prepare the soldiers. Spread a thin layer of sundried tomato paste on 2 slices of the bread. Put a layer of chorizo on 1 slice, then top with the other slice and press together with a rolling pin. Repeat with the remaining bread. For a vegetarian alternative, use chutney or pesto as your filling.
step 2

Put the eggs in a small pan of cold water. Bring to the boil, then reduce the heat and simmer for 3 ½ mins.
step 3

Meanwhile, heat the grill and toast the chorizo sandwiches. If the layers are starting to separate, press them together again with the rolling pin. Trim off the edges and slice into 1cm-thick soldiers. Serve with the soft-boiled eggs.

Recipe from Good Food magazine, October 2014

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