Method

1. Bring a saucepan of water to the boil. Carefully lower in the eggs and cook for 5–6 minutes, depending on how runny you like the yolk.
2. While the eggs are cooking, lightly toast the bread.
3. Spread the toast lightly with butter and cut each slice into 3–4 long strips to make ‘soldiers’.
4. Drain the eggs and place in egg cups
5. Using a knife, cut the top each egg so you can see the yolk.
6. Dip the ‘soldiers’ into the runny yolk and enjoy.