Dippy eggs with spicy nduja soldiers

Summer

Move over marmite soldiers, Nduja Soldiers are leading the charge.

Nduja is a spreadable spiced pork sausage from the Calabria region of Italy. It’s spiced with paprika, chilli and garlic and is wonderful spread on toast. I like to flash the spicy toasts under the grill before cutting into soldiers and serving with my boiled eggs, but it’s equally good uncut and topped with a fried egg instead.

Serves 2

Ingredients

2 fresh organic eggs
2 slices of good country bread or sourdough
100g of nduja
A few snipped chives to finish

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 and cook them for 4 minutes.

Preheat the grill and when it’s hot toast one side of the bread. Spread the other side with the nduja and set back under the grill until it’s hot and bubbling. Cut the toast into soldiers.

To eat, crack the egg and remove the top to reveal the runny yolk. Scatter over the chives and dip and dunk your soldiers and enjoy!

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