Soft Boiled Eggs with Crispy Pork Belly Soldiers
Category
Breakfast
Author:
The Greek Farmer
Servings
4
Prep Time
10 minutes
Cook Time
15 minutes
A British breakfast, beautifully reimagined.
Our take on the classic “eggs and soldiers” swaps ordinary toast for crispy strips of our British dry-cured pork belly thins, wrapped around golden toast fingers.
Ingredients
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4 free-range eggs
-
8 slices of pork belly thins (1 pack)
-
2 slices of sourdough or farmhouse bread
-
A knob of butter
-
A pinch of sea salt & cracked black pepper
Directions
Bring a pan of water to a gentle boil. Lower in the eggs and cook for 6 minutes for a perfectly soft centre. Remove and cool briefly under cold water before placing in egg cups.
While the eggs cook, toast the bread, butter and cut into thick soldiers.
Wrap each soldier in a slice of pork belly. Air fry or grill for 4–5 minutes, turning halfway, until the bacon is crisp and the bread is golden.
Tap the tops off the eggs, season lightly, and dip the soldiers straight in. The salty bacon paired with the warm, creamy yolk is pure breakfast bliss.
Recipe Note
Sprinkle with a touch of smoked sea salt or chilli flakes for extra depth. Perfect for lazy weekend mornings or a modern British brunch spread.
Recipe & photo compliments of Charlie Wiskin.
