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Soft baked eggs with bacon soldiers

One of my favorite food memories from my childhood would be the mornings where Mum would call us to the table for breakfast and when I got there I would see the little ceramic egg holders on the table. Soft boiled eggs were being served and it was the one time where my sister and I were allowed to play with our food. I remember watching my Mum and Dad masterfully crack and peel the top of their eggs. They would cut through at just the right spot to reveal the golden delicious gooey yolk underneath into which you could dunk your toast that had been neatly sliced into 5 little soldiers on the side plate.

I would dunk my toast, trying to make sure that I saved enough yolk so that I didn’t run out while I still had toast left. Once the toast was gone, I would grab a spoon and scoop out the remaining whites until just an empty shell remained. Dad would let us flip the shells over in the cup holders and let us break them with our spoons until they were just bits of shell left in the bottom of the egg holders. It always left a huge smile on my face.

Now, years later, I have the joy of calling my kids to the table to let them play with their food, but instead of smashing the cups at the end now they get to eat them! Not to mention, the soldiers have received an upgrade and are now wrapped in an armor of bacon!

Soft baked eggs with Bacon soldiers

  • Servings: 6
  • Difficulty: Easy
  • Print
Credit: Tasty


  • 6 slices pre-sliced sandwich bread
  • 6 slices of bacon
  • 1/4 of melted butter
  • salt and pepper to taste


  1. Preheat oven to 375°F (190°C).
  2. Cut the crusts off the bread.  (picture 1)
  3. Brush cupcake tin with melted butter. Press the bread into the muffin tin, then brush more butter onto the bread (picture 2)
  4. slice the bacon in half then slice them each half length-ways giving you 4 strips of bacon out of each piece. Wrap a piece around each crust and then place them on a baking tray (picture 3)
  5. Bake both the tray of bacon soldiers and the bread cups in the oven for 10 minutes
  6. Flip the bacon soldiers over. Crack an egg into each bread cup and season with salt and pepper (picture 4)
  7. Bake both trays again for approx 10 minutes. You want the bacon to be crispy and the eggs to be just cooked.
  8. Serve, Dip, and Enjoy! (picture 5)
The original recipe called for twice as much bacon, but I found it was way too much around the pieces of crust. If you do not want to use melted butter, cooking spray on your pan works great and just spray a little on the bread as well. Keep an eye on the bacon during the second cook. 8 minutes I find is long enough, the bacon will crisp up as it sits waiting to be served. Please give this recipe a try, then leave a comment to let me know how it turned out. If you are interested in learning more about who I am and would like to see additional photos of the meals I cook, please check out my social media links at the bottom of the page. Enjoy!!

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