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Eggs, caviar and buttered soldiers

Australian Gourmet Traveller recipe for eggs, caviar and buttered soldiers.

By Alice Storey & Emma Knowles
  • Serves 6
  • 30 mins preparation
  • 10 mins cooking plus butter-making
Eggs, caviar and buttered soldiers
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.


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


  • 1
    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.
  • 2
    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.


Drink Suggestion: Creamy blanc de blancs. Drink suggestion by Max Allen