Baked Eggs and Soldiers

A simple, easy, tasty and delicious snack. Ideal as a weekend brunch, breakfast or a light lunch. Made this for my kids' after school meal, with a glass of cold orange juice. Really quick to put together, they thoroughly enjoyed it. I got this recipe from Rachel's Favourite Food At Home by Rachel Allen.

This will definitely be a favourite among children, as almost all children love eggs!

I spread some butter on the bread before toasting it, not the other way round as I prefer it that way. What about you? Butter, then toast? Or Toast, then butter?  :)

The next time, I'll use some homemade garlic butter and herb butter instead. 

I love lots of white pepper powder in my eggs! 

I'm sharing this with Cookbook Sunday over at Mom's Sunday Cafe. Don't forget to share and link your post on any dish or bakes from any of your cookbook with Cookbook Sunday!


Baked Eggs and Soldiers
(adapted from "Rachel's Favourite Food At Home" by Rachel Allen)
Serves 6
6 eggs
6 tbsp single cream (I use double cream)
salt and freshly ground black pepper
15gm (1/2 oz) butter, divided into 6 knobs
Bread, for toasting


Preheat the oven to 160C (325F), gas mark 3. Bring the kettle to the boil.

Break each of the eggs into a ramekin dish, add 1 tablespoon of cream to each and then top with a knob of butter and a pinch of salt and pepper. Place the ramekins in a roasting tin, pour boiling water into the tray so that it comes about halfway up the sides of the dishes and place carefully into the preheated oven. Bake the eggs for 10 minutes or until the eggs are almost set.

Toast some bread until golden, butter it and cut into soldiers (fingers). Serve the baked eggs with hot buttered soldiers on the side.

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