Recipes: Breakfast Eggs For Dinner

Nothing excites Ms S more than when I say, ( usually on a Sunday night )” we’re having breakfast for dinner. ” Simple Egg and Soldiers is considered the equivalent of a gourmet meal in our house, and when it even extends to dessert, I win Mom of The Year Award !

I gave Ms S scrambled egg as one of her first foods when she started eating solids at 6 months old. Eggs are great as a first food, no possibility of chocking as they soft, easy to chew, and Introducing them early can prevent children from developing egg allergies later on, so as a new mom I was totally onboard with eggs.
Loaded with protein, low fat, nutritionally sound, inexpensive and easy to prepare. Win-win for mom and baba. Unfortunately I over did the ease of scrambled egg as a first food, and Ms S no longer eats scrambled egg, fortunately I didn’t totally put her off eggs altogether and she absolutely loves soft boiled eggs.
So still win -win ! 

Wrapped in prosciutto and coated in parmesan these sourdough soldiers are the perfect complement to runny yolks.
Ms S just likes a runny egg,( with a little sea salt thanks mom)  and toast fingers, so for her I just pop the eggs in the pot and voila.
For hubby and myself I do make a bit more 
effort, and these sourdough fingers are my absolute favourite! I always have Parmesan in my fridge, and if you are not a meat eater, or don’t have prosciutto, they are equally good just with the cheese.

Serves 6


For the prosciutto solders

1 sourdough loaf

1 1/2 cups finely grated parmesan

12 thin slices prosciutto, optional ( omit for non meat eaters) 

halved lengthways

125g butter, melted and cooled

6 eggs

Remove crusts from bread. Cut into 2cm-thick slices and then into 2cm-wide ‘fingers’. Place parmesan in a shallow bowl. Wrap prosciutto around the centre of each piece of bread. Brush with butter. Coat with parmesan, pressing onto fingers.

Heat a large non-stick frying pan over medium heat. Add half the fingers and cook for 2 minutes on each side until golden and crisp. Transfer to a plate and cover to keep warm. Cook remaining fingers.

Bring a large saucepan of water to the boil, when boiling reduce to simmer. Using a slotted spoon, gently lower the eggs into the boiling water. Cook for 3 minutes. Drain. Crack eggs and stand in cold water until cool enough to handle. Cut off tops of eggs, place into egg cups and serve on a plate with the prosciutto soldiers.


This is such a fun and quirky dessert and it gets sequels of delight from Ms S every time I make it. Its quick and easy, and only requires a few ingredients yet looks impressive.  Either smooth cream cheese or Greek style yoghurt can be used for the egg white, or a combination of the two. For the egg yolk, use either custard or lemon curd.

Although not strictly an egg recipe, ( except maybe for the curd or curd filling) I love the no waste idea of using the shells for the “containers”
Eggs really are a zero waste food. If you don’t use your shells for quirky desserts then crush them and add them to your garden, or compost heap. They also make great little containers for seedlings and herbs. 

To make the dessert boiled eggs; 

Crack 2- 4 eggs’ and wash out the shells ( I either use the eggs for the French toast recipe above or save for omelets in the morning) 

Using a piping bag with a plain nozzle, pipe the yoghurt or cream cheese into the clean egg shells, leaving a small hollow in the centre for the “yolk”
place small teaspoons of lemon curd or custard in the centre of the yoghurt. Sprinkle with a little vanilla sugar to look like salt & pepper.
serve with shortbread biscuit “soldiers” 

Massive Thank You to Phillip Santos for the egg-cellent images

Recipes, concept & styling by Taryne Jakobi 


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