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Egg and Soldiers: A Classic Breakfast Favourite

Ah, the good ol’ egg and soldiers – a proper British brekkie classic that’s been around for donkey’s years and has become an international favourite!

This simple but bang-on combo of a runny soft-boiled egg and crispy toast soldiers is a surefire fave for kids and grown-ups alike.

Dipping those golden soldiers into that warm, gooey yolk is just dead satisfying.
It brings back all the nostalgic feels of childhood again.

Nailing the perfect soft-boiled egg is key though – you want that white set but the yolk still nice and runny.
Pair that with some well-browned, crunchy toast cut into long soldiers and you’ve got yourself a textural taste sensation!

Eggs with Soldiers | How To Make Dipping Eggs and Soldiers

How To Make Eggs and Soldiers

This is the eggs and soldiers recipe that gives perfect runny yolk to dip your toast soldiers into. Indulge in a classic breakfast favourite that is sure to satisfy your taste buds and leave you wanting more.
5 from 2 votes
Prep Time 2 minutes
Cook Time 5 minutes
Additional Time 2 minutes
Total Time 9 minutes
Course Breakfast, Lunch, Main Course
Cuisine Australian, English, New Zealand
Servings 2 serves
Calories 265 kcal


  • Small saucepan
  • Slotted spoon
  • Kitchen timer
  • Toaster
  • Sharp knife


  • 2 eggs 70 gram
  • 2 slices bread
  • salt
  • black pepper


  • Take a saucepan and half fill it with cold water from the tap.
  • Gently lower the 2 eggs into the saucepan one at a time.
  • Place the pan over medium heat.
  • When the water reaches a simmer, start the timer so you can precisely time the cooking process.
  • If you gently stir the eggs in a clockwise direction, the movement of the water will help centre the yolks.
  • Simmer the eggs for 4 minutes for runny yolks that have started to thicken.
  • Remove the saucepan from the heat and use a slotted spoon to remove the eggs from the water.
  • Cool the eggs by running them under cold tap water for 30-60 seconds or placing them in a bowl of iced water.
  • Place the eggs in egg cups.
  • Cut the top of the egg off with a knife.
  • Season with salt and black pepper.
  • Toast 2 slices bread, butter then cut into 2cm strips.
  • Serve.



  • Use a large spoon to remove the eggs from the water.
  • Cooling the eggs straight away will stop the cooking process.
  • Don't boil the water too hard, a light simmer is all that you need.
  • If cooking more than two eggs, make sure your eggs fit in the saucepan in a single layer.
  • Don’t just glance at the clock, set a timer to get consistent soft boiled eggs every time.

Eggs with Soldier Alternatives.

Buttered toast fingers are traditional “soldiers” but mixing it up can add variety and some extra flavour goodness.
When it comes to dipping eggs and soldiers, there are plenty of tasty treats you can dunk.
Here are some of my favourite soldier ideas:
Vegemite or Marmite Soldiers.
Many people also enjoy "marmite soldiers" in the UK or "vegemite soldiers" in Australia which follow the same idea and are spread with Marmite or Vegemite before cutting into soldiers.
Fried bread soldiers.
Fry thick-cut soldiers of white bread in butter until golden.
Avocado Soldiers.
Spread toast with butter and mashed Avocado then cut soldiers.
Dijon Soldiers.
Spread toast with butter and thinly spread dijon mustard then cut soldiers.
Dairy Free.
Make It dairy free by skipping the butter completely, or use a dairy-free spread.
Make it gluten-free by Using gluten-free bread such as 90 second microwave bread.
Breakfast sausages.
Grilled breakfast sausages cut in to quarters lengthways are so tasty.
Fish fingers.
I know this idea may sound odd, but it really works!
Asparagus spears.
Cooked sparagus spears are already an ideal size for dipping. Look at all these asparagus cooking methods.
Keyword dipping eggs and soldiers, dippy eggs and soldiers, eggs with soldiers

2 thoughts on “Egg and Soldiers: A Classic Breakfast Favourite

  1. 5 stars
    I found it useful, as an American who has never heard of egg and soldiers. I was wondering why anyone would want an egg cup. I see now.

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