Boiled Eggs and Soldiers

The art of a perfectly boiled egg shines through in this simple breakfast. The eggs should have creamy, runny yolks in which to dip the crispy lengths of toast.

Ingredients

• Butter 5 ½ Tbs, divided
• Shallots 3, 1 finely chopped and 2 sliced
• Salt
• Anchovy ½ fillet, finely chopped
• Thyme 1 Tbs, finely chopped
• Chives 1 Tbs, finely chopped
• White Wine Vinegar 1 tsp
• Olive Oil 2 tsp
• Eggs 2, room temperature
• White Sandwich Bread 4 slices
• Watercress or Baby Arugula 1 bunch

Cook it

1. In a skillet over medium heat, melt 1 Tbs of the butter and add the chopped shallot (reserving the two sliced shallots) and a pinch of salt. Sauté for 2 minutes.
2. In a small bowl, mash the sautéed shallot with 3 ½ Tbs of the butter and the anchovy, thyme and chives. Refrigerate, and remove about 20 minutes before serving to soften.
3. In a medium bowl, combine the sliced shallots, vinegar, olive oil, and a pinch of salt. Let stand for about 10 minutes.
4. Gently lower the eggs into a pot of simmering water and simmer for 5 minutes. Remove from the pan as soon as they are done.
5. Cut the bread into thin sticks. In the skillet over medium heat, melt the remaining 1 Tbs of butter. Add the bread and fry, turning until golden. Let cool slightly.
6. Toss the watercress in the shallot/vinegar mixture. Cut the tops off the eggs and place in egg cups. Serve with the watercress salad, herb butter, and crispy toast soldiers.

Recipe excerpted from Eggs: All Day, Every Way by Tove Nilsson (Tra Publishing, March 10, 2026). Photography by Charlie Drevstam. Adapted slightly for style.