Happy Easter weekend everyone! Today’s post is a sweet take on a classic English breakfast; (runny) boiled egg and toast soldiers.
Thinking back, my earliest memory of egg soldiers is seeing an advert on the tv (for whatever product.. I honestly can’t remember.. maybe butter or bread?) and seeing the on screen family tucking into the same.
It’s not something we ate in my household growing up (I think I had it once during my childhood), nevertheless, when thinking about an Easter bake it seemed like the perfect fit. Creme eggs are a seamless substitute for a runny boiled egg, and assuming you aren’t a fan, my biscuit/ sugar cookie recipe works deliciously on its own.
- 75g unsalted butter (room temperature)
- 75g caster sugar
- 1 egg
- 1 teaspoon of vanilla extract
- 175g plain flour (plus a little extra for rolling)
- Place the butter and caster sugar into a mixing bowl and cream together until smooth.
- Add the egg and vanilla extract and beat until combined.
- Fold the flour (175g) into the mix until it forms a dough.
- Chill the dough in the fridge for 30 minutes.
- Dust your work surface/kitchen side with a little flour.
- Knead the dough slightly, then roll and cut into rectangles and place on a baking tray.
- Chill for another 25 minutes
- Preheat the oven to 180°C / 160°C Fan / 350°F / Gas Mark 4
- Sprinkle some cinnamon on the cookies and bake for 16 minutes, turning ½ way through cooking.
- Once removed from the oven, allow the cookies to cool on the baking tray.
- Serve/ Enjoy
Did you bake any Easter inspired treats this weekend and if so how did you find them? What were your favourite breakfasts growing up?
I hope you were able to make the best of the Easter weekend, even though we couldn’t all be out as we would have liked.
If you do bake the recipe, I would love to see your photos! You can tag our Instagram page @ayos_cakes and use the hashtag #BakingWithAyo. Happy baking 😉
With Love, Ayo.