Dippy egg with cheesy pancetta soldiers
By:
Emily Gussin
Food producer and sustainability lead, delicious.
- Published: 23 Feb 24
- Updated: 18 Mar 24
Upgrade the classic dippy egg by serving it with cheesy pancetta soldiers. This weekend breakfast takes the boiled egg up a notch and is well worth a little extra prep time.
Next time: Try avocado on rye with a crispy-edged fried egg.
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Serves 1
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Hands-on time 15 min . Oven time 4 min
Ingredients
- 1 slice of bread
- Butter (to spread)
- 1/2 tsp Marmite
- 20g grated comté
- 1 tbsp crème fraîche
- 1/4 tsp dijon mustard
- 5 slices pancetta
- 1 medium free-range egg
Method
- Toast the slice of bread, then spread with butter and Marmite. In a bowl, mix together the grated comté, crème fraîche and mustard, then spread this evenly across the toast. Cut into 5 soldiers. Wrap each piece in a thin slice of pancetta. Heat the grill to medium-high, then half-fill a small pan with water and bring to the boil. Gently lower the egg into the water with a slotted spoon. As soon as the water comes back to the boil, set the timer for 4 minutes for a soft-boiled egg with a runny yolk.
- Meanwhile, put the soldiers under the grill for about 4 minutes until sizzling and crisp. Serve the egg in an egg cup with the soldiers for dipping.
- Recipe from March 2024 Issue
Nutrition
- Calories
- 646kcals
- Fat
- 52g (26g saturated)
- Protein
- 27g
- Carbohydrates
- 17g (2.1g sugars)
- Fibre
- 1g
- Salt
- 2.8g
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