Dippy eggs with anchovy, chilli and rosemary soldiers

Autumn

Dippy eggs, also known as boiled eggs with soldiers, are a pretty popular breakfast choice for many. When paired with the umami richness of anchovies, the subtle heat of chilli, and the aromatic notes of rosemary, everything gets taken to a whole new level. Each texture and flavour complements the other, creating an harmonious and delicious eggsperience!

Serves 2

Ingredients

2 fresh organic eggs
25g of soft butter
3 – 4 anchovy fillets
A good pinch or two of chilli flakes
The leaves from a sprig of rosemary
Flaky sea salt and freshly ground black pepper

Method

Bring a small pan of water to the boil for the eggs. When it is simmering away, carefully lower in the eggs one at a time. Cook them for 4 minutes. Meanwhile drop the sliced bread in the toaster and pop it on.

Roughly chop the anchovies, rosemary leaves and dried chilli together. Combine with the soft butter to make a course flavorsome mix. Season with black pepper and a pinch of flaky salt if it needs it. When the toasts up spread it generously with the butter and cut into soldiers.

To eat, crack the egg and remove the top to reveal the runny yolk. Dip and dunk your soldiers and enjoy!

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