Bacon Soldiers & Soft Boiled Eggs
We all know Soldier Toasties in their various forms and here’s a delightful twist using bacon and coriander butter. This flavour came about accidentally. A few coriander sprigs snuck in as I grabbed a handful of parsley. I only realised after I had processed the ingredients in the mini whiz, and caught that unmistakable scent of fresh coriander. Good thing I didn’t discard the batch because it turned out great. This Bacon & Eggs family favourite is sure to be a winner in your house.
Ingredients – serves 2
4 large fresh eggs, room temperature
4 slices white bread, crusts trimmed
4 rindless short-cut bacon rashers
½ tablespoon parsley, finely chopped
1 tablespoon coriander, finely chopped (optional)
1 – 2 tablespoons butter, softened
Preheat the oven to 180°C. Line a baking sheet with baking paper. Place bacon in a small food processor and with short bursts, process the bacon until finely minced. In a small bowl, combine the minced bacon with softened butter, parsley and coriander, if using. Liberally butter each bread slice with the bacon butter. Cut each slice of bread into 3 even sized fingers. Bake for 8 – 10 minutes or until toast is golden brown and bacon is cooked. Meanwhile, place eggs in a small pot of water and bring to the boil. Cook for 3 – 4 minutes for soft-boiled eggs. Stir the water constantly so the yolks are centered. Serve immediately with the bacon soldier toasties.
My nieces and nephews just love these fingers. I’ve also made them a peanut butter and bacon version and it worked a treat.