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Eggs, caviar and buttered soldiers

Eggs with toast soldiers is a classic childhood food that we'll never tire of. We've made a lemon-tinged cultured butter to slather on the soldiers, while caviar makes for a luxe addition. You'll need to begin this recipe a day ahead to make the butter, which will keep refrigerated for up to two weeks.

You'll need

12 eggs, at room temperature 12 thick slices of wholemeal sourdough bread To serve: caviar (optional) and lemon wedges   Cultured butter 500 ml (2 cups) pouring cream 60 gm (¼ cup) crème fraîche Fully grated rind of 2 lemons


  • 01
  • For cultured butter, combine cream and crème fraîche in a sterile jar with a screw-top lid, seal and stand at room temperature for 12 hours. Transfer to an electric mixer and whisk until curdled (6-8 minutes; the mixture will separate into thin watery liquid and lumps of butter). Tip into a muslin-lined sieve (reserve the buttermilk for another use), then rinse butter under cold running water, squeezing the muslin to extract any remaining buttermilk, until water runs clear. Transfer to a bowl, add lemon rind and 2 tsp sea salt (or to taste), beat to combine, then refrigerate until required. Bring to room temperature before using for easy spreading.
  • 02
  • Cook eggs in a large saucepan of boiling water until cooked to your liking (6 minutes for soft yolks). Meanwhile, toast bread, spread thickly with cultured butter, trim crusts and cut into soldiers. Serve hot with soft-boiled eggs, caviar and lemon wedges.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Creamy blanc de blancs.

Featured in

Jul 2013

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