Dippy Eggs and Grilled Cheese Soldiers For Family Easter Brunch

Dippy Eggs and Grilled Cheese Soldiers

Eggs and soldiers is a classic British breakfast where you dip buttered bread slices into runny soft-boiled eggs. This version uses grilled cheese dippers!
Course Eggs
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1
Calories 313kcal
Author The Worktop


  • A little oil - to grease the pan
  • 1 knob salted butter
  • 2 slices of rustic bread - sliced no thicker than 1/2 inch (1 cm) each (I used a whole wheat sourdough)
  • 3 thin slices medium cheddar cheese (about 40 grams) - roughly broken up into large pieces
  • 1/4 to 1/2 tomato - chopped
  • 2 large eggs


To make the grilled cheese soldiers

  • Add some oil to a grill pan, and preheat the pan on medium-high heat (a frying pan works too).
  • Spread the butter on one side of each slice of bread, dividing the butter evenly between the two slices of bread.
  • Place the cheese and tomatoes on one of the slices of bread, with the buttered side face down. Top with the other slice of bread, with the buttered side face up.
  • Carefully transfer the sandwich onto the grill pan once it is hot. Let it cook for about 2 minutes, then gently press down with a spatula and cook for about another 1-2 minutes until golden brown.
  • Flip the sandwich. Let it cook for about 2 minutes, then gently press down with a spatula and cook for another 1-2 minutes until golden brown and the cheese is thoroughly melted.
  • Transfer the sandwich to a cutting board and allow to cool slightly until you can handle it.
  • Slice the sandwich into strips about 1/2 inch (1 cm) wide.

To make the soft-boiled eggs

  • Bring the eggs to room temperature. To do this quickly, set the eggs in a warm bowl of water for about 10 minutes.
  • Bring a pot of water to boil, then turn the heat down so it is just boiling.
  • Slowly lower the eggs into the water with a slotted spoon.
  • Cook for 1 minute, then cover the pot and remove from heat. Let it sit for 4 minutes. Use a timer for this step so you don't overcook the egg.
  • Carefully remove the eggs using a slotted spoon and transfer to egg cups.

To serve the Dippy Eggs and Soldiers

  • Lightly tap the top of the eggs with a spoon until it cracks. Spoon off the top 1/2 inch (1 cm) of the egg, so you can see the yolk.
  • Serve with the grilled cheese solders for dipping.


This recipe is for one serving, but you can easily scale up if needed.


Calories: 313kcal | Carbohydrates: 28g | Protein: 19g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 377mg | Sodium: 458mg | Potassium: 239mg | Fiber: 2g | Sugar: 3g | Vitamin A: 540IU | Calcium: 155mg | Iron: 3.7mg