Soft Boiled Eggs With Chorizo Soldiers Recipes

SOFT-BOILED EGGS & SOLDIERS

Steps:

• Place eggs in a small saucepan and cover with water. Bring to a simmer over medium-high heat. Remove from heat and let stand for 2 to 3 minutes for soft-set yolks.
• Cut toast into strips.
• Transfer the eggs to egg cups or a bowl. Tap the top of each egg with a spoon to crack the upper part of the shell and remove. Season with salt and pepper. Serve with the toast "soldiers."

SOFT-BOILED EGGS WITH CHORIZO SOLDIERS

Steps:

• First, prepare the soldiers. Spread a thin layer of sundried tomato paste on 2 slices of the bread. Put a layer of chorizo on 1 slice, then top with the other slice and press together with a rolling pin. Repeat with the remaining bread. For a vegetarian alternative, use chutney or pesto as your filling.
• Put the eggs in a small pan of cold water. Bring to the boil, then reduce the heat and simmer for 3 ½ mins.
• Meanwhile, heat the grill and toast the chorizo sandwiches. If the layers are starting to separate, press them together again with the rolling pin. Trim off the edges and slice into 1cm-thick soldiers. Serve with the soft-boiled eggs.

MARTHA'S SOFT-BOILED EGGS

Steps:

• Place eggs in a saucepan large enough to accommodate them in a single layer. Fill the pan with cold water, covering eggs by an inch. Set over medium-high heat, and bring to a boil. Turn off heat, cover, and let stand 1 1/2 to 2 minutes. Remove eggs from water. Serve immediately in egg cups -- perfect for cracking and scooping the egg right from the shell. Season with salt and pepper.

BASIC SOFT BOILED EGGS

Steps:

• Place cold eggs in saucepan. Cover with at least 1 inch (2.5 cm) cold water over top of eggs. Cover saucepan with lid and bring water to boil over high heat.
• Immediately remove pan from heat to stop boiling. With lid on saucepan, let eggs stand in water for 3 to 4 minutes (large eggs).
• Remove eggs and rinse under cold water. Cut off larger end with sharp knife.
• Place eggs in eggcups. Season with salt and pepper, if desired, and eat with small spoon.

SOFT-BOILED EGGS WITH ASPARAGUS SOLDIERS

Steps:

• Preheat your oven to 450 F. Line a baking sheet with parchment paper.
• Slice off the woody ends of each asparagus and discard.
• Wrap the asparagus stalks in prosciutto, salami and chorizo.
• Place the asparagus onto the prepared baking sheet and drizzle with a little olive oil. Roast for about 10 minutes, or until the meat is crispy.
• While the asparagus is roasting, start cooking your eggs. Bring a large pot of water to a boil and using a slotted spoon, gently lower in the eggs.
• Simmer the eggs for about 6 minutes and then drain onto a clean kitchen towel.
• Cut off the tops (it will be a little messy) and place the eggs into cups or into an egg carton.
• Serve with asparagus soldiers and salt & pepper to taste.