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.
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.
