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Parmesan and Tomato Baked Egg with Toast Soldiers

Parmesan and Tomato Baked Egg with Toast Soldiers

I have been seeing egg dishes with something called soldiers for a while now.  I did some research and the soldiers are just strips of toast.  The toast is cut into strips to make dipping into the egg easier.  I was craving something quick and simple for lunch today so I checked the refrigerator to see what I had on hand.  I decided to bake an egg. I added Parmesan cheese and a few sliced grape tomatoes to the egg and I served it with toast “soldiers”.  It was a simple and delicious dish.  I loved the salty Parmesan with the sweet tomatoes and the toast dipped in the egg tasted wonderful.

Parmesan and Tomato Baked Egg with Toast Soldiers

How to Make Parmesan and Tomato Baked Egg with Toast Soldiers

Preheat the oven to 350 degrees. Coat a small ramekin with cooking spray.  Place a couple of tomatoes and some Parmesan into the ramekin.

Parmesan and Tomato Baked Egg with Toast Soldiers

Crack an egg into the ramekin, being careful not to break the yolk. Add the milk, a few more tomatoes, and Parmesan to the top. Season with sea salt and freshly cracked pepper, to taste.

Parmesan and Tomato Baked Egg with Toast Soldiers

Place onto a baking tray and cook for 5 minutes; Turn the oven to broil and cook for another 5 minutes or until the whites are set but the yolk remains soft. Meanwhile, place a piece of bread into the toaster and toast.  Butter the toast then cut into 4 equal strips.  Remove the egg from the oven and serve with the soldiers immediately. Enjoy.

Parmesan and Tomato Baked Egg with Toast Soldiers

 

Parmesan and Tomato Baked Egg with Toast Soldiers

Parmesan and Tomato Baked Egg with Toast Soldiers

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Breakfast
Cuisine: American
Servings: 1
Author: Pam / For the Love of Cooking

Equipment

  • Small ramekin

Ingredients

  • Cooking spray
  • 2-3 grape tomatoes sliced in half
  • 1-2 tsp Parmesan cheese shredded
  • 1 egg
  • 1 tsp milk or cream
  • Sea salt and freshly cracked pepper to taste
  • 1 slice of bread toasted & buttered, sliced into strips

Instructions

  • Preheat the oven to 350 degrees. Coat a small ramekin with cooking spray.
  • Place a couple of tomatoes and some Parmesan into the ramekin. Crack an egg into the ramekin, being careful not to break the yolk. Add the milk, a few more tomatoes and Parmesan to the top. Season with sea salt and freshly cracked pepper, to taste.
  • Place onto a baking tray and cook for 5 minutes; Turn the oven to broil and cook for another 5 minutes or until the whites are set but the yolk remains soft.
  • Meanwhile, place a piece of bread into the toaster and toast. Butter the toast then cut into 4 equal strips. Remove the egg from the oven and serve with the soldiers immediately. Enjoy.
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37 Comments

  1. I have a fairly new oven, and when i hit broil it gives me the option of high or low. when a recipe calls for broil, which should i select?
    Recipe looks amazing by the way, will be making it for breakie!

  2. YUM! I love dipping toast into perfectly runny eggs. My boys would love calling their toast “soldiers.” I need to remember to cut it into strips and tell them about that next time. Thanks!

  3. As a child I was brought up with boiled eggs and soldiers. The egg white cooked, but the yolk just runny. Dip the soldiers into the yolk yum yum 🙂 Diane

  4. Wow, this brings back memories! My dear Welsh mother-in-law, who passed away just before Thanksgiving, loved anything with eggs and toast. Her favorite combo was a soft boiled egg served with “soldiers” or “finger butters”. Just like Diane wrote – dip the soldiers into the runny yolk. I think of her every time I prepare them for my son.

  5. would love to try it. I made baked eggs with bacon and cheese this morning. know this kind of recipe from you! thanks! it’s one of my favourite breakfast menu nowadays!!!

  6. This sounds exactly like something your son would like, even as he plays army with his food. I could hear the ruckus around my table with toast soldiers, even though my boys are all older!

  7. Hi Pam, just wanted to let you know that when I click your link in my favorites I get an old post and if I hit refresh I do get your latest post, so I resaved the link in my favorites and I get that post day after day but when I hit refresh I do get your latest post. I’m not sure why it wont open your latest post but I’m going to try some other things to see if I can’t get it to open your latest posts without having to hit refresh. By the way I do like your new site, I’m sure all the bugs will get worked out.

  8. I’ll see your “toast soldiers” and raise you “slaw sailors”, “corn pilots”, and not to mention, “Admiral BBQ”, haha.
    This looks tasty, Pam, especially now that you have me hooked on baked eggs.

  9. Dear Pam,
    I’m ‘ Anne from Belgium and I wanted to let you know that we also have these ‘soldiers’ here! We cut our fresh or toasted bread this way to make dipping in a boiled egg easier. Children love this, and so we sometimes cut there bread in ‘soldiers’ even when not accompanied by an egg, just to make them eat better. It helps !
    Greetings from Belgium
    Anne

  10. Oh my gosh. I love toast soldiers!!! My dad used to make them with lipton noodle soup when I was sick when I was younger. Now we make real noodle soup from scratch, but I’m so glad to see another recipe with them!! Brings back so many memories.