Dippy Eggs with Crumpet Soldiers (English)

Ready in 20 minutes, these dippy eggs with cheese-fried toast soldiers make for a quick and easy breakfast or brunch and require very little prep work.

4 large eggs
6 crumpets
½ tsp. yeast extract, such as; Marmite
aged sharp cheddar, sliced (25 g)
sea salt
black pepper, freshly ground

Preheat the grill to high.

Put 4 large eggs in a saucepan, add enough cold water to completely cover, then set over a medium-high heat. Once boiling, reduce the heat to a simmer and cook for 4 minutes (for a soft-set yolk). Meanwhile, put 6 crumpets on a baking sheet.

Spread ½ tsp. yeast extract such as Marmite) evenly over each crumpet, then top each with 25 g aged sharp cheddar. Grill for 4-5 minutes until the crumpets are crisp and the cheese is melted.

Remove the eggs from the pan, put in egg cups and slice off the top with a knife. Cut the crumpets into soldiers and serve with the eggs to dip in. Season with salt and pepper.