For all the beautiful breakfast and snazzy brunch recipes we’ve created to make your mornings that little bit better, sometimes going back to basics makes for the best wake up call of all – and you don’t get more deliciously basic than plunging hot, buttered toast soldiers into a soft egg yolk. So once you’ve perfected your method, just-set white and creamy yellow yolk, it’s time to set to work on jazzing up the mandatory accompaniment – soldiers.


Top 10 soldiers to serve with boiled eggs

1. Anchovy butter

2. Rarebit toasts

anchovy fillets chopped and whipped into soft butter. Add chopped herbs of your choice, spread the heady hit of umami onto hot toast and enjoy.

Rarebit toasts

Other rarebit recipes



3. Cream cheese & smoked salmon

Other delicious ways to enjoy smoked salmon and cream cheese|



4. Croque monsieurs

Then, spread softened butter over one side of the sandwich and place on a baking sheet, butter-side down. Top the unbuttered side with the rest of the cheese mixture and another 50g grated Gruyère. This can be assembled the day before and chilled. To serve, bake in a preheated 190C/170C fan/gas 5 oven for 20 minutes or until golden, then slice the sandwiches into soldiers and serve straight away.

More croque monsieur recipes



5. Fried bread

St. Clement’s rise & shine juice

Honeydew melon, cucumber & lime juice



6. Asparagus wraps

Make the most of springtime spears by blanching 20 asparagus tips in salted, boiling water. Drain them well, then quarter the five slices of ham into shorter strips, then wrap around the middle of each spear. Serve hot or cold.Soft-boiled duck egg with bacon & asparagus wraps



7. Pigs in blankets

Pancetta & sage-wrapped chipolatas

8. Candied bacon

More egg and bacon recipes

9. Chorizo soldiers

Soft-boiled eggs with chorizo soldiers

10. Polenta and tapenade

If you’ve not tried polenta set then griddled, we suggest you give it a try. Bring 700ml vegetable stock in a saucepan, then reduce to a simmer. Pour in 140g instant polenta in a steady stream, stirring constantly, then cook for five minutes until thickened. Stir in 2 tablespoons of chopped, fresh basil and seasoning. Spread onto an shallow, oiled 24 x 18cm tin then leave to set for an hour.

Cut the polenta into rectangles and heat a griddle until hot. Brush each one with oil and grill for four or five minutes on each side, until crisp and golden. Top each soldier with half teaspoon of tapenade and half a sundried tomato.

Polenta bruschetta with tapenade

Get more breakfast inspiration…

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Have you got any brilliant soldier suggestions? Share your ideas below…