Ingredients
- •4 large eggs (shell-on)
- •4 slices white or wheat sandwich bread
- •3 tbsp unsalted butter, softened
- •½ tsp truffle salt (or flaky sea salt)
- •Freshly cracked black pepper
- •Fresh chives, finely chopped (optional)
Instructions
1
Preheat sous vide water bath to 148°F (64°C)
2
Carefully lower eggs (in shells) into the water bath
3
Cook for 60 min for perfectly set whites with runny yolk centers
4
About 5 min before eggs are done, prepare the soldiers
5
Toast bread slices until golden brown and crispy
6
Generously butter both sides of each toast while still hot
7
Cut each toast slice into 4–5 long strips (soldiers)
8
When eggs are done, remove from water bath
9
Place each egg in an egg cup with the pointed end down
10
Using a knife or egg cutter, carefully tap and remove the top of each egg
11
Season exposed yolk with a pinch of truffle salt and black pepper
12
Sprinkle with fresh chives if using
13
Serve immediately with buttered soldiers for dipping
14
Dip soldiers into the runny yolk and enjoy
Notes
- •Truffle salt adds luxury but regular flaky salt works beautifully too
- •The 60-minute cook ensures whites are fully set while yolks stay liquid
- •Egg cups make serving elegant and traditional
- •Day-old bread makes the best soldiers - it toasts more evenly
Nutrition information
Calories
340 cal
Protein
14g
Fat
22g
Carbs
22g
Tags
breakfastbritishclassiccomfort food