Dippy Eggs and Soldiers, Revisited

Instructions

1. With the rack in the highest position, preheat the oven’s broiler. Line a baking sheet with foil.
2. In a skillet over medium-high heat, cook the bacon until crisp. Drain on a plate lined with paper towels.
3. Meanwhile, toast the bread. Place the toasts on the baking sheet.
4. In a bowl, combine the bacon, cheese and chives. Season with pepper. Spread the bacon mixture on the toasts. Set aside.
5. 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).
6. Meanwhile, brown the cheese and bacon–topped toast under the broiler until the cheese has melted.
7. On a work surface, cut each slice of toast into 4 strips, making sure they are the right width for dipping into the eggs.
8. 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.