Boiled Egg and Soldiers


Serves 4



Cornish Sea Salt flakes, to season
4 large eggs, at room temperature
4 thick slices white bread
Butter, softened


This favourite breakfast dish makes a great start to the day and is quick enough to make during the week. It’s important to salt the water you are boiling the eggs in, as the shells are porous and so the water will season the eggs as they cook. Make sure your eggs are at room temperature before boiling.

  • Bring a saucepan (large enough for the eggs to sit in one layer) of salted water up to a boil. Carefully lower the eggs into the pan, turn down to a gentle simmer and cover the pan. Set the timer for 4 minutes.
  • Meanwhile toast the bread. Once the eggs are cooked, immediately transfer to egg
    cups. Spread the butter onto the toast and cut into soldiers, sprinkle with some salt.
  • Serve the boiled eggs with the salty soldiers and a teaspoon to crack the top!

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