Soft-Boiled Eggs with Crispy Pork Belly Soldiers
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 (Serves 2)
4 free-range eggs
8 slices of pork belly thins
2 slices of sourdough or farmhouse bread
A knob of butter
A pinch of sea salt & cracked black pepper
Method
Boil the eggs:
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.
Prepare the soldiers:
While the eggs cook, toast the bread, butter and cut into thick “soldiers.”
Wrap & cook:
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.
Serve:
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.
Serving Tip:
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 at Charlie Loves To Bake
