Soft-boiled eggs with chorizo soldiers

Soft-boiled eggs with chorizo soldiers

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(3 ratings)

Prep: 10 mins Cook: 10 mins


Serves 2

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

Nutrition and extra info

Nutrition: per serving

  • kcal413
  • fat16g
  • saturates5g
  • carbs45g
  • sugars4g
  • fibre3g
  • protein21g
  • salt2g
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  • 2-4 large eggs, at room temperature



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 4 thin slices soft white bread

For the chorizo soldiers

  • 1 tbsp sundried tomato paste
  • 50g sliced chorizo



    A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

For the veggie soldiers (optional)

  • 1 tbsp pesto or chutney



    Pesto is a generic Italian name for any sauce made by pounding ingredients together.



  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.

  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.

  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.

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Comments, questions and tips

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belle.gothique's picture
23rd Nov, 2015
I really enjoyed this. Great for a morning, though if you're going out to work I'd suggest not to have the chorizo or at the very least brush your teeth 30 times, and use mouth wash every 15 minutes. :-D I used the chorizo and the egg really complimented it. Delish!
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