Family Dippy Eggs
Want to change up your choice of dippers to make breakfast-time even more fun for the whole family? Whether it's the festive season, or you fancy making them in the summer, there's no wrong time of year to have a dippy egg. It's a family favourite for a reason!
Cooking for more than 4? You can cook your eggs in advance but once the 5 minutes is up, plunge into ice-cold water as this stops the cooking process and keeps a beautiful runny yolk. You can then re-plunge the eggs in boiling water for just a minute to come back to temperature before serving.
Prep: 5 mins | Cook: 15 mins
Serves 4 people
Ingredients
- FOR THE DIPPY EGGS
- 4 - 8 large FREE eggs (depending on appetites!)
- FOR THE DIPPERS
- 4 - 8 chipolata sausages
- 4 - 8 rashers streaky bacon
- 4 - 8 slices bread
- TO SERVE
- Salted butter
- Marmite
Method
- Preheat oven to 200C/180C fan/gas 6.
- Place the sausages and bacon rashers on a baking tray and cook according to packet instructions until the sausages are cooked through and the bacon is super crisp, perfect for dipping.
- Bring a large pan of water to a gentle boil over a medium to low heat. Carefully lower the eggs into the water and cook for 5 minutes.
- In the meantime, toast the bread until golden before buttering and adding marmite if desired. Slice into soldiers.
- Place the cooked eggs in egg cups and crack off the top to reveal a runny yolk. Serve the eggs to the table alongside a platter of sausages, bacon rashers and dippy soldiers for the family to devour.
