The Brits really like to call long skinny things “soldiers”. I learned this recently while perusing some low-carb stuffs on a BBC sponsored page.  I mean alright, it wouldn’t be the first time I’ve had a soldier in my mouth, so I’ll just go with it.

Below are a couple goddamn tasty recipes for “Soft Boiled Eggs and Soldiers” where you can dip your soldiers in runny egg-yolk.

Soft-boiled eggs with bacon avocado soldiers

4 eggs
1 T vegetable oil
1 ripe avocado cut into slices
10 strips of Bacon, give or take.
Fresh ground pepper and kosher salt

Bring a large saucepan of salted water to the boil.

Carefully drop the eggs into the water and boil for 4-5 minutes for runny yolks.

Meanwhile, heat the oil in a non-stick pan and wrap each avocado slice in bacon.

Fry for 2-3 minutes over a high heat until cooked and crisp.

Serve the eggs in egg cups or (small ramekins if you don’t have fancy egg cups) with the bacon avocado soldiers on the side for dipping. Season with salt and pepper to taste.

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Soft-boiled egg with asparagus soldiers 

1 T olive oil
2 T ground up pork rinds
16-20 asparagus spears
A pinch each of paprika red chili flakes
Fresh ground pepper and kosher salt
4 eggs

Heat the oil in a pan, add crumbled pork rinds, season with the spices and kosher salt, sautee together for half minute or so then leave to cool.
Toss asparagus in olive oil, salt, and pepper, and roast in a 425 degree oven until tender, about 12 minutes or so.

When there’s a few minutes left on the asparagas, bring a large saucepan of salted water to the boil.

Carefully drop the eggs into the water and boil for 4-5 minutes for runny yolks.

Put each egg in an egg cup on a plate. Drain the asparagus and divide between plates. Scatter the crumbs over the asparagus and serve.