Dippy Eggs and Soldiers, Revisited

Preparation

• • With the rack in the highest position, preheat the oven’s broiler. Line a baking sheet with foil.
  • In a skillet over medium-high heat, cook the bacon until crisp. Drain on a plate lined with paper towels.
  • Meanwhile, toast the bread. Place the toasts on the baking sheet.
  • In a bowl, combine the bacon, cheese and chives. Season with pepper. Spread the bacon mixture on the toasts. Set aside.
  • Gently place the eggs into a pot of boiling water. Boil the eggs for 4 minutes for soft-boiled eggs (the white will be firm and the yolk will be runny).
  • Meanwhile, brown the cheese and bacon–topped toast under the broiler until the cheese has melted.
  • On a work surface, cut each slice of toast into 4 strips, making sure they are the right width for dipping into the eggs.
  • Place the eggs in eggcups and cut the top using a knife or an egg topper. Serve with the toasts for dipping into the egg yolk.