Marmite Soldiers & Eggs

Image courtesy of Andrew Cranston.

When Andrew Cranston is searching, inspiration often lies within a distant memory of his native Glasgow. It’s only natural, then, that the recipe he returns to most is just as nostalgic, and distinctly Scottish, too. “My favorite breakfast is ‘buttered soldiers,’" the artist shares. “Soft-boiled egg with marmite and goat's cheese.” And always toast, cut into thin sticks or “soldiers,” perfect or dipping.

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Ingredients

• 1 egg
• 1 piece of bread, toasted
• Marmite
• Butter
• Goat cheese

Instructions

1. Heat an inch of water in a small saucepan over medium-high heat until boiling.
2. Add the egg, reduce the heat to medium, and cover with a lid. Let the egg cook for 6 minutes then remove it from the stove.
3. While the egg is cooking, toast a piece of bread in a toaster then slather it with butter and cut it into thin sticks—soldiers.
4. When the six minutes are up, run the saucepan and egg immediately under cold water until the egg is cool enough to be handled.
5. Using a butter knife, crack the top edge of the egg then gently slice the top bit of the egg off.
6. Place the egg in the soft egg dish and serve with the buttery toast soldiers and the egg top.