Upgrade the classic dippy egg by serving it with cheesy pancetta soldiers. This weekend breakfast takes the boiled egg up a notch and is well worth a little extra prep time.
Next time: Try avocado on rye with a crispy-edged fried egg.
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Ingredients
- 1 slice of bread
- Butter (to spread)
- 1/2 tsp Marmite
- 20g grated comté
- 1 tbsp crème fraîche
- 1/4 tsp dijon mustard
- 5 slices pancetta
- 1 medium free-range egg
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Method
- Toast the slice of bread, then spread with butter and Marmite. In a bowl, mix together the grated comté, crème fraîche and mustard, then spread this evenly across the toast. Cut into 5 soldiers. Wrap each piece in a thin slice of pancetta. Heat the grill to medium-high, then half-fill a small pan with water and bring to the boil. Gently lower the egg into the water with a slotted spoon. As soon as the water comes back to the boil, set the timer for 4 minutes for a soft-boiled egg with a runny yolk.
- Meanwhile, put the soldiers under the grill for about 4 minutes until sizzling and crisp. Serve the egg in an egg cup with the soldiers for dipping.
Nutrition
- 646kcals Calories
- 52g (26g saturated) Fat
- 27g Protein
- 17g (2.1g sugars) Carbs
- 1g Fibre
- 2.8g Salt
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