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Our resident baking extraordinaire, Frances Quinn, shares her new take on dippy egg & soldiers.



My baked egg and soldiers are a sweet substitute to your typical boiled egg and soldiers. A light lemon sponge makes up the egg, with orange curd acting as the yolk. I created my own sponge cake slice of bread, which I toasted and cut into soldiers. Spread with butter-cream, they’re ready to dipped into the orange curd yolk and enjoyed as a breakfast dessert with a cup of tea. You can even season your egg with a sprinkling of caster sugar salt and poppy seed pepper, to taste!



2 eggs
100g caster sugar
100g unsalted butter, softened
100g self raising flour
1 tsp lemon juice
1/2 zest of a lemon


100g icing sugar
50g unsalted butter, softened

2 tsp milk

Jar of Orange curd-for the yolks

Preheat the oven to 180C. Prepare your egg shells for the cakes by carefully poke a small hole in the top of each egg with a corkscrew or cocktail stick. Peel back the edges of the hole to create a larger enough hole to fit the tip of a piping bag in. Turn each egg upside down into a bowl to catch the contents, keeping 2 of the eggs back to use in the sponge mix. You can use the remaining 4 eggs to make another cake or scrambled eggs with! Rinse the emptied egg shells out in a bowl of salt water, before giving them a final rinse with cold water and then laying out to dry hole side down on a few sheets of kitchen roll laid over a cooling rack. While drying make the baked eggs and soldiers using the all in one sponge method. Place all the ingredients in a bowl and beat together until light and creamy. Spoon the mixture into a piping bag and snip off the end once filled. Place the drained egg shells hole side up into a mini cupcake tin and pipe the mixture into each egg shell 3/4 full. Pipe and spread the rest into a lightly greased and lined standard loaf tin.

Bake in the oven for approx 10 minutes. The egg cakes should have risen to the top of the shell and be cooked in the middle. You can test this by inserting a cocktail stick into the centre of each one, the stick should be clean when taken out. The sponge for the soldiers in the base of the loaf tin should also be risen and lightly golden brown. Leave the eggs to cool in the tin or another mini cupcake tin and turn the loaf cake sponge onto a wire rack to cool fully.

While the cakes are cooking and then cooling prepare the buttercream. Beat the butter in a medium bowl till soft. Sift half the the icing sugar into the bowl and beat until smooth. Add the remaining icing sugar and milk and beat until smooth and creamy.

Once the egg cakes have cooled carefully cut off their tops and remove some of the sponge and fill with orange curd, as seen in the photo. Spread the cooled loaf cake sponge with buttercream and cut into soldiers. Display and present the baked eggs in egg cups with the buttercream soldiers served on the side. You can also place some extra buttercream together with a sprinkling of caster sugar and poppy seeds to take the place of salt and pepper!

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