📝 About This Recipe
A quintessential British comfort classic, this dish elevates the humble 'egg and soldiers' into a sophisticated breakfast experience. The jammy, golden yolks provide a rich, velvet-like sauce for the crisp, buttery toast strips laced with the bold, umami punch of Marmite. It is a nostalgic, soul-warming meal that balances salty, savory, and creamy notes in every crunchy dip.
🥗 Ingredients
The Eggs
- 4 pieces Large organic eggs (straight from the refrigerator)
- 1 quart Water (for boiling)
- 1 pinch Sea salt (for the water)
The Marmite Soldiers
- 4 slices Thick-cut sourdough or white farmhouse bread (crusts on or off, per preference)
- 3 tablespoons Salted butter (softened at room temperature)
- 2 teaspoons Marmite yeast extract (more or less depending on your love for it)
Finishing Touches
- 1 teaspoon Flaky sea salt (like Maldon) (for topping)
- 1/2 teaspoon Freshly cracked black pepper
- 1 tablespoon Chives (finely snipped)
- 1 pinch Smoked paprika (optional, for a hint of warmth)
👨🍳 Instructions
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1
Fill a medium saucepan with enough water to cover the eggs by at least an inch and add a pinch of salt. Bring it to a rolling boil over high heat.
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2
While the water heats, prepare an 'ice bath' by filling a small bowl with cold water and a few ice cubes. This will be used later to stop the cooking process.
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3
Once the water is boiling, lower the heat to a simmer so the water isn't bouncing the eggs too violently. Use a slotted spoon to gently lower the cold eggs into the water.
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4
Immediately turn the heat back up to medium-high and set a timer for exactly 6 minutes and 30 seconds for a perfect 'jammy' yolk.
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5
While the eggs are simmering, toast your bread slices in a toaster or under a broiler until they are a deep golden brown and very crisp.
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6
Place the softened butter in a small bowl and give it a quick stir to ensure it is spreadable. If the Marmite is very stiff, you can mix it directly into the butter for a 'Marmite Butter' or keep them separate.
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7
Spread a generous layer of butter onto the hot toast immediately so it soaks into the crumb.
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8
Apply a thin, even layer of Marmite over the buttered toast. Remember, Marmite is potent, so a little goes a long way!
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9
Cut the toast into 1-inch wide strips (the 'soldiers'). Aim for 4-5 strips per slice of bread.
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10
When the egg timer goes off, immediately remove the eggs with a slotted spoon and plunge them into the ice bath for exactly 60 seconds. This makes them easier to handle and stops the yolk from overcooking.
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11
Remove the eggs from the cold water and gently pat them dry with a kitchen towel.
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12
Place each egg into an egg cup. Using a sharp knife or an egg topper, gently tap around the top third of the shell and remove the 'lid' to reveal the liquid gold inside.
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13
Season the exposed yolk with a pinch of flaky sea salt, black pepper, and a sprinkle of fresh chives.
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14
Serve immediately on a warm plate with the Marmite soldiers stacked neatly to the side for dipping.
💡 Chef's Tips
For the easiest peeling, use eggs that are about a week old rather than farm-fresh. If you prefer a completely liquid yolk, reduce the boiling time to 6 minutes flat. Always use salted butter; the contrast between the sweet cream and the salty Marmite is essential. If you find Marmite too strong, whisk it with the butter first to create a milder, more uniform spread. To keep the soldiers extra crunchy, stand them up against each other in a 'teepee' shape so they don't get soggy on the plate.
🍽️ Serving Suggestions
Pair with a strong cup of English Breakfast tea or a dark roast coffee. Serve alongside a few slices of crispy streaky bacon for extra protein. A side of roasted cherry tomatoes adds a lovely acidity to balance the salt. For a spicy kick, add a dash of hot sauce or chili oil directly into the egg yolk. Add a small side of fresh watercress or arugula for a peppery, fresh crunch.