My new twist on egg and soldiers. I like to vary this by sometimes using sesame-coated breadsticks. The ‘Italian Soldiers’ would also make a nice change for a lunchbox, in double quantity. Do not, though, give lightly cooked eggs to babies under the age of one.
- 1 egg
2 slices prosciutto or Parma ham
- Put a large pan of water to the boil then reduce the heat slightly to a brisk simmer. Gently lower in the egg, using a spoon, and cook the egg for 4 minutes (for a runny yolk and a set white).
- Meanwhile, break the breadsticks in half and cut the slices of prosciutto in half lengthways. Wrap one of the pieces of prosciutto around one of the breadstick halves, starting at the broken or cut end, and wrap twisting downwards and slightly overlapping, so that around two-thirds of the breadstick is wrapped in ham. Press the ham firmly on itself to seal. Repeat so that you have four ‘Italian Soldiers’.
- Transfer the egg to an eggcup and cut off the top. Dip the ‘Italian Soldiers’ in the egg yolk and enjoy!
- Eggs, Breakfast/Brunch
- North American