Soft Boiled Eggs with Crispy Pork Belly Soldiers
The Greek Farmer
4
10 minutes
15 minutes
Breakfast
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
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.
