Egg and Soldiers

Rich golden yolks are the undeniable stars of this dish. They're cooked to perfection—still runny, but just custardy and "dippy" enough to be swept up by buttery, crusty toast soldiers.

Directions

1. Bring a pot of water to a boil and place the eggs into the water. Boil the eggs for 5 minutes.
2. While the eggs are cooking, toast the bread and then generously butter each slice. Cut the bread into strips about 1 inch thick.
3. Once they're ready, slice off the top of each egg and season with salt and pepper.
4. Dip the toasted soldiers into the soft yolk and enjoy.