Egg and bacon soldiers

Recipe from: 11 March 2014
recipes eggs breakfast easter bacon

Ingredients 5
Servings 1
Minutes 00:05


Serving Change
  • ¼ x 800
    unsliced loaf of white bread
  • 3
    large eggs
  • 2
    Parmesan - grated
  • 3
    rashers streaky bacon - halved widthways
  • Generous knob of butter


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.

Read more on: breakfast  |  easter  |  recipes


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