Dippy Eggs & Decorated Soldiers

Easter weekend is almost upon us!

I’m a big fan of celebrating changing seasons and Easter is all about Spring, fertility, new life & chocolate.

I know that most people settle down for a big Sunday lunch and it’s the highlight of the day.

But as far as I’m concerned, it’s all about breakfast!

And there’s just no Easter breakfast like dippy eggs & soldiers.

This year I thought I’d try something a little bit special.

These are pretty heroic soldiers, and as such, they deserve to be decorated.

They deserve a parade and medals and confetti!

They deserve a kiss, nay! A snog of flavoured butter.

Only then will they be ready to do their duty and dive into the middle of your perfectly runny, Easter egg.

So this year I’ve made three delicious, very different, flavoured butters for the table. Sliced into medal shapes, and everything.

Butter One: Lemon, thyme & black pepper (my favourite)

Butter Two: Coriander & chilli (Harry’s favourite)

Butter Three: Anchovy (Dad’s favourite)

They’re easy as can be and really jazz up the breakfast table.

You can make any flavour combination your heart desires. All you have to do is blend up your flavours with some room temp. butter (please don’t use margarine or the “spreadable” butter packs, they’re not good for you). You can use a magimix or do it by hand, just ensure your ingredients are finely chopped & evenly distributed.

For coriander I put a handful of coriander (cilantro) and one roughly chopped chilli into a food processor. Dice it all up into a fine grass. Then add about 150g (5.2oz) of room-temp butter. Blitz it all together again, add a little flaked sea salt as it’s churning and it’s done!

Lay a sheet of clingfilm out and pop your butter into the middle.

Then just roll it up into a buttery sausage.

For the lemon & thyme I used the rind & juice of one lemon. A good sprinkling of thyme leaves (you can use dried or fresh), a few good grinds of black pepper and a pinch of flaked salt.

For the ancho, I finely chopped about 8 anchovies and blended them with the butter. No salt needed in this sucker!

Then pop them into the fridge for a couple of hours to set. (It’s probably a good idea to do so the night before.)

If you don’t have any cling-film you can always squish the butters into ramekins, cover them up and put those in the fridge.

When you’re ready, you can *crack* on with your eggs!

Put a pan of water onto boil.

You need enough water to just cover the eggs.

Once it’s “rolling” with big ol’ bubbles, gently place your eggs into their bath.

If they’re very fresh then they need 5mins (use a timer, don’t guess).

If they’re not all that fresh, they’ll need 4mins.

Just enough time to make your toast!

When the pinger pings, whip the eggs out & serve with your toast, butters and lots of tea.

Spread your chosen butter generously, THAT’S AN ORDER!

Slice into soldiers.

And then you’d butter get ready for the dip of a lifetime!

Of course you might need two or three eggs, y’know just so you can try all of the butters.

There you have it! The perfect accompaniment to this year’s Easter Sunday breakfast table!

If that’s not worth hauling yourself out of bread for this Sunday, I just don’t know what is…

If you find yourself with leftover butter, you can keep it in the fridge for about a week, or the freezer for months.

Delicious with steamed vegetables, steak, buttery prawns, corn, all sorts of things!

While you’re enjoying your heroes, give a little thought to the real ones and *spread* the love.

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  • Karliah White

    I’m an Aussie moving to Jolly old London in 3 weeks an I’m pretty sure my staple diet will be dippy eggs and soldiers until I score a job! At least now I have some recipes up my sleeve to jazz it up! Thanks Rosie x

  • Mummy Londoner

    Cracking post Rosiebird! xx

  • Just love the blue plates Rosie! Im not usually an egg girl but this looks pretty yummy!

    Michaela X


  • Drool. That is all.

  • Oh I could murder a dippy egg right now. I’m definitely doing this for my little boy and boyfriend over Easter. Thanks for the idea possum. Have a lovely Easter. x

  • All of this food looks amazing!!! Its making me hungry!!

    Little Beauty Blog

    Elizabeth x

  • Sophie

    Okay, I’m going to decorate my soldiers!

    Sophie x


  • Sam

    I’ve never had dippy eggs (American), but you talk about them so often that I might just have to try them this Sunday! Thanks for the recipe! πŸ™‚


  • Emelie

    This looks wonderful – absolutely love eggs… and bread… and butter, and your plates… hmmm, definately very hungry right now πŸ™‚

    It would be great if you’d like to check out my little slice of the internet at http://favouringnatural.blogspot.co.uk/ πŸ™‚ xxx

  • Katie Franklin

    Amazing photographs in this post Rose, I need eggs and warm buttered toast ASAP. Happy Easter! Frank x


  • This is such a lovely post! Great to be reminded that with a little creativity and extra work, something as simple as butter can be elevated into the best part of a meal! I bet some tea-infused butter would be great, too…

    For some reason you don’t see this style of runny eggs that often in the US. I do a lot of Japanese recipes with raw egg, also not necessarily big with the American palette, and slowly the fam and friends are starting to come around!

    Anyhow, thanks again for this post!


  • Becki Explorer

    How is it that you make egg and soliders look so good?! Not that they need too much help. Loving the sound of the lemon and thyme butter!!!

    B x

  • Mmm, I love it! In the States we refer to this combo as “egg to dunk”, but said quickly like “egg-da-dunk”. Never ever have I seen this duo with a buttery sidekick, great idea! Happy Easter!

  • I love the idea of the anchovy one, I have a feeling it will be a real hit in my anchovy loving family! I used to work at a place that served olive butter with it’s freshly baked bread to all guests before their starters, it always went down a treat & more was often requested.

  • Charley

    Delicious!! Totally agree with you re. REAL butter btw πŸ™‚

  • oh wow. I was wondering what this post would be about! I’ve never though to make different butter – fresh idea! πŸ™‚
    hope you have a lovely easter!
    Mollie xoxo

  • Brilliant idea, will give it a try for sure.

  • Emily Kalbun

    Put an egg anywhere and it only getts betterfrom that point on. The eggs look great and I love the iddea of making a log out of butter. Its so posh!
    nice post rosie!

  • ooh yummy!! I’m be making this as an Easter themed breakfast this weekend. You always get such brilliant photos that you make me starving. Off to lunch now! Little London Girl x

  • Talisa Lauren Tossell

    Such a creative idea, i’m with harry on the butter choice!


  • riasideas

    That is such a good idea, definitely going to give this a go, thank you! Would you believe I had a dippy egg for brekkie this morning, gotta love em!

    http://riasideas.com/ M xxx

  • Holly von Bock

    I love that you can make the most simple breakfast look so inviting! and YUMMY! I’ve never made butter before, I will give it a go xxxxx

  • Charlotte Lucy Philpotts

    oh my goodness this looks incredible! You have definitely inspired me to have dippy eggs and soldiers on easter sunday x


  • skybluesounds

    omg this looks soooo good! can’t wait to try!

    xo Patricia

  • my favourite kind of breaky. LOVE the idea of making bespoke butters for the table, these look amazing and actually so simple to make. Will give this a go πŸ™‚

    Mel x


  • Erin Breedlove

    Actually Easter is about Jesus Christ rising from the Grave… non-religious people turned it into a chocolate holiday. But the eggs look yummy.

    • Jessica

      Actually Rosie is correct. Is is the ancient Pagan festival of fertility & birth. Christianity is a much younger religion who hijacked the festival for their own use, to ease transition for the people they were trying to convert/control.

  • I’ve just realised I haven’t eaten breakfast yet! Now I’m hungry!
    Easter theme pretty much everywhere πŸ™‚


  • Claire

    What kind of butter do you use for this, Rosie? Brand name/ salted/unsalted? Thanks!

  • ninegrandstudent

    These look amazing – I am a huge fan of dippy eggs! Though none beat my mum’s… Have an eggselent Easter Rosie! x


  • AWESOME!! I would have never thought to ‘make’ my own butter–genius. I like how you included which one is everyones’ favourite πŸ™‚ That bread looks divine too!

  • Ahh…..dippy eggs and soldiers….reminds me of my childhood!! Cracking photos too!!
    Lots of love,

    SilverSpoon London

  • Ria

    Okay, that’s it…I’m demanding a Rosie cookbook! Your food pics are glorious!

  • Kate

    Boiled eggs and soldiers have never looked so good! x
    Kate Louise Blogs

  • This sounds delicious! What a great way to jazz up some toast. Beautiful photos, Rosie!

  • Lauren

    Your plates are divine!! I have spent many a night browsing through ebay and various other websites to find some similar! You have impeccable taste – everything you have is beautiful! This recipe looks delicious as well! Thanks Rosie xx

  • Lesley

    This is yolk porn if I’ve ever seen any… Mmm! x

  • birdielee

    I’ve always wanted to serve dippy eggs but I’m such an un-posh American I’m afraid I won’t be able to gracefully get my egg open. Do I use a knife and tap and then peel or what? Feel free to laugh at this question everyone. πŸ˜‰

  • Jo Fisher

    This looks utterly divine! This recipe is getting printed and put with the rest of yours in a little black book I have πŸ™‚

    Jo xx

    She Wears Burgundy

  • This looks so delicious!

  • I only boil mine for 3ish minutes! I make flavoured butter and keep in the freezer. When I want some, slice what I need and pop it back in. Keeps for ages that way πŸ™‚


  • Every. single. one. of. these. pictures. is. making. me. drool! Serious puddle on my keyboard right now! Pretty sure my favorite breakfast in the UK involved dippy eggs πŸ™‚

  • TheWestCoastExplorer

    Hey I am a California girl exploring what California has to offer, lots of fun adventures, food, fashion and much more and it’s all written in a cool blog! Check it out

  • I love eggs! And these dippy eggs look amazing! Looks like i’ll be trying something new this Easter! Thanks for another recipe Rosie!


  • Maggie
  • saradujour

    I love how so many of your foodie posts combine the colours blue and yellow. They look so gorgeous together!

    Forever wishing to be your dinner/breakfast/lunch guest one day. I promise: I’m a super easy guest. I like everything and am allergic to nothing. I’ll even wash up! Pretty please? *big wide eyes, quivering lip*

    Okay fiiiiine, I’ll just keep drooling all the way here in Canada. πŸ˜‰


  • Omg that looks positively delicious!!

  • Shannon

    WOW! Your food photography is always amazing! http://www.bambiroux.blogspot.com x

  • They look amazing I love a good boiled egg with soilders πŸ™‚


  • lisa robb

    Love a runny egg!!
    L x

  • MissEmmySue

    Aww…I’m American but my grandma used to make dippy eggs for me all the time when I was growing up. I loved them! We even had special “egg cups” like yours that we used each time.
    I haven’t had dippy eggs in years but definitely need to revisit them now. (:

    Oh, and your blue dishes are beautiful!


  • Susan Austin

    They’ll keep for a week in the fridge or a few months in the freezer. Delicious!

    Much love from Sydney,

  • Dippy eggs are my favourite things on earth, I’m inspired to try some flavoured butter now!

    Gorgeous photos, making me want one now!

    Hugs xoxo


  • Yum! I love this post 1) because they look amazing and 2) for spreading the word about eating butter over marg. If you left margarine out to get up to room temperature, it’d go rancid. Not good! Toxic stuff

  • CHG

    Do your parents have hens? We are getting chicks to raise 6 hens and 6 meat birds in less than a month. If they do, that would be an awesome blog post!

  • Manon Ibrahim

    This looks so amazing. I don’t even normally like eggs but this combination of the flavored butter with the eggs and bread… Yum. I just had lunch but I think I’m ready for my second course.

  • We have such similar taste in food, I love dippy eggs πŸ™‚


  • Laura Stray

    These look great (recently found my love for eggs, so this is a good slightly different recipe to plain dippy eggs) Yum!

  • Charlotte

    Love this post Rosie!
    Have a lovely Easter

  • Guh, making me salivate at my desk!

  • Thanks for the yummy recipes! I had the Lemon, Thyme and black Pepper with my dippy eggs this morning. So good! I still love Marmite soldiers with my eggs but this is a close second πŸ˜‰ xx


  • Oh boy, It makes me hungry!

    No way πŸ™‚


  • Katie Coast

    Silly American question here, but how do you eat dippy eggs? Do you just cut off the top and dip your toast? Do you eat the rest of the egg after??

  • Emily Villa

    Yum Rosie! Those butters look incred. They would make a fun hostess gift as well. Great post!

  • kkareem

    All of this food looks amazing!!! Its making me hungry!!

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