Alternative names | Fingers |
---|---|
Type | Toast |
Place of origin | United Kingdom [1] [2] [3] |
A soldier is a thin strip of toasted bread, reminiscent of a soldier on parade. The shape lends itself to dipping into a soft-boiled egg that has had the top removed.
Soldiers are called mouillettes in French, but also Apprête, mouillons, [4] piquettes in French Normand and lichettes in Lorraine Franconian.
In 2005, The Daily Telegraph reported the invention of a device for cutting bread into soldiers. [5] Shaped cutters to produce soldiers shaped like human soldiers are also available. [6]
There is an early reference from 1728 in England to a "garnish of fry'd Bread, cut the length of one's Finger", as an accompaniment to boiled tench. [1]
In 1868 Alphonse Daudet mentions mouillettes in the novel Le Petit Chose: "A sa gauche, Annou lui taille des mouillettes pour ses oeufs, des oeufs du matin, blancs, crémeux, duvetés". [7]
The specific English term "eggs with soldiers" appears to date from the 1960s. The modern phrase first appeared in print in 1966 in British writer Nicolas Freeling's novel The Dresden Green (where it is used to eat soup). It is possible that it was either popularised or invented in 1965 in a series of TV advertisements for eggs starring Tony Hancock and Patricia Hayes. [1]
French toast is a dish of sliced bread soaked in beaten eggs and often milk or cream, then pan-fried. Alternative names and variants include eggy bread, Bombay toast, gypsy toast, and poor knights (of Windsor).
A croque monsieur is a hot sandwich made with ham and cheese. The name comes from the French words croque ("crunch") and monsieur ("gentleman").
Egg salad is a dish consisting of chopped hard-boiled or scrambled eggs, mustard, and mayonnaise, and vegetables often including other ingredients such as celery.
Kedgeree is a dish consisting of cooked, flaked fish, boiled rice, parsley, hard-boiled eggs, curry powder, lemon juice, sea salt, butter or cream, and occasionally sultanas.
An open sandwich, also known as an open-face/open-faced sandwich, bread baser, bread platter or tartine, consists of a slice of bread or toast with one or more food items on top. It has half the number of slices of bread compared to a typical closed sandwich.
An English muffin is a small, round and flat yeast-leavened bread which is commonly 4 in (10 cm) round and 1.5 in (4 cm) tall. It is generally split horizontally and served toasted. In North America, Australia, New Zealand and the United Kingdom, it is frequently eaten with sweet or savoury toppings such as butter, fruit jam, honey, eggs, sausage, bacon, or cheese. English muffins are an essential ingredient in eggs Benedict and a variety of breakfast sandwiches derived from it, such as the McMuffin.
Bouillabaisse is a traditional Provençal fish soup originating in the port city of Marseille. The word is originally a compound of the two Provençal verbs bolhir and abaissar.
Boiled eggs are eggs, typically from a chicken, cooked with their shells unbroken, usually by immersion in boiling water. Hard-boiled eggs are cooked so that the egg white and egg yolk both solidify, while soft-boiled eggs may leave the yolk, and sometimes the white, at least partially liquid and raw. Boiled eggs are a popular breakfast food around the world.
Raisin bread or fruit bread is a type of bread made with raisins and flavored with cinnamon. It is "usually a white flour or egg dough bread". Aside from white flour, raisin bread is also made with other flours, such as all-purpose flour, oat flour, or whole wheat flour. Some recipes include honey, brown sugar, eggs, or butter. Variations of the recipe include the addition of walnuts, hazelnuts, pecans or, for a dessert, rum or whisky.
Pottage or potage is a term for a thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish. It was a staple food for many centuries. The word pottage comes from the same Old French root as potage, which is a dish of more recent origin.
The ham sandwich is a common type of sandwich. The bread may be fresh or toasted, and it can be made with a variety of toppings including cheese and vegetables like lettuce, tomato, onion or pickle slices. Various kinds of mustard and mayonnaise are also common.
Toast is sliced bread that has been browned by radiant heat. The browning is the result of a Maillard reaction altering the flavor of the bread and making it firmer. The firm surface is easier to spread toppings on and the warmth can help butter reach its melting point. Toasting is a common method of making stale bread more palatable. Bread is commonly toasted using a toaster or a toaster oven. Toast may contain acrylamide caused by the browning process, which is suspected to be a carcinogen. However, claims that acrylamide in burnt toast causes cancer have not been proven.
A Sally Lunn is a large bun or teacake, a type of batter bread, made with a yeast dough including cream and eggs, similar to the sweet brioche breads of France. Sometimes served warm and sliced, with butter, it was first recorded in 1780 in the spa town of Bath in southwest England. As a tea cake it is popular in Canada, England and New Zealand.
Crème brûlée or crème brulée, also known as burnt cream or Trinity cream, and virtually identical to crema catalana, is a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar. It is normally served slightly chilled; the heat from the caramelizing process tends to warm the top of the custard, while leaving the center cool. The custard base is generally flavored with vanilla in French cuisine, but can have other flavorings. It is sometimes garnished with fruit.
Northern Irish cuisine encompasses the cooking styles, traditions and recipes associated with Northern Ireland. It has distinctive attributes of its own, but has also drawn heavily from Irish and British cuisines.
Oeufs en meurette is a traditional dish from Burgundian cuisine based on poached eggs and meurette sauce or bourguignon sauce.
Breakfast, the first meal of the day eaten after waking from the night's sleep, varies in composition and tradition across the world.
Plover eggs were a form of eggs as food, and a seasonal delicacy of western Europe. Gathered from wild green-plover nests, a practice called plover egging, these eggs were perceived to be particularly flavorful and were snatched up by avid rural foragers and, in turn, their urban customers, as soon as nesting season began each year. The ground-nesting green plover is more formally the northern lapwing, binomial name Vanellus vanellus. Golden plover nests were egged when they could be found.