Dippy eggs with soldiers

There is something comforting about eggs and bread - it is nutritious, familiar and delicious.

On the face of it, this recipe is for a delicate soft-boiled egg, served with fingers of buttered toasted bread. Yet it carries with it layers of tradition, nostalgia, and quiet history.

While the dish itself has been a long-standing favourite in British kitchens, likening the fingers of toast to 'soldiers' was said to have been popularised in the 1960s novel, The Dresden Green.

Some also say that the name is connected to the popular children's rhyme, Humpty Dumpty, where the soldiers are the King's men marching to the egg.

During the war, when fresh eggs were scarce and adults were often limited to 1 fresh egg a week, dippy eggs with soldiers had become a celebrated ritual in some homes. The crisp soldiers were lowered into the yolk, soaking up its savoury richness so one could really enjoy the flavour of the egg, making it last just a little bit longer.

We may never know the exact origins of dippy eggs with soldiers, but the dish is proof that even the simplest things can feel like comfort when done just right.

Recipe

Ingredients:

• 2 large fresh eggs, at room temperature

• Butter

• Toasted bread

• Salt and pepper, as per taste

Method:

• Boil some water in a saucepan.

• Gently lower the eggs into the water.

• Cook for 4 mins and 30 seconds for a runny yolk. Cook for 5 minutes for a soft but slightly jammy yolk.

• Once your timer is up, transfer the eggs to a cold water bath for 1 minute.

• While the eggs are cooling, cut the toasted bread into long strips and spread butter on them.

• Place the eggs in an egg cup and use a knife or spoon to slice off the top.

• You may season the eggs with salt and/or pepper if you like.

• Dip your 'soldiers' into the runny yolk and enjoy!