Name: Egg and bacon soldiers
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: Eggs
Ingredients: ¼ x 800 g bread; 3 eggs large; 2 Tbs parmesan cheese grated; 3 bacon streaky rashers, halved; butter

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Ingredients (5)

¼ x 800 g	bread
3	eggs — large
2 Tbs	parmesan cheese — grated
3	bacon — streaky rashers, halved
	butter

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Method:

Cut 2 x 2-2.5cm thick slices of bread.

Remove the crusts and cut each slice of bread into 3 wide fingers.

Beat 1 of the eggs in a shallow bowl and season. Dip the bread fingers first into the beaten egg and then into the grated Parmesan.

Finish by wrapping a piece of bacon around the middle of each one, like a band.

Warm a large non-stick frying pan over a high heat. Add the butter. When it melts and becomes frothy, add the bread fingers, bacon-seam-side down.

Cook for 1-2 minutes on each side, or until golden.

Meanwhile, place the remaining eggs into a pan and cover with at least 1cm of cold water. Bring to the boil over a high heat and immediately start timing.

Boil for 3 minutes for a very soft runny yolk, or for up to 6 minutes for a very hard egg with completely set yolk.

Serve the bread fingers with the boiled eggs, ready for dipping.