Ham and Cheese Soldiers with Soft Boiled Eggs

Time: 20 minutes plus 2 hours cooling time.
Serves: 6.


120g ham, finely diced
120g Gruyere or cheddar, grated
1 pinch nutmeg
40g butter
50g flour (plus extra for coating)
300ml milk
1 egg (beaten)
1 cup dried breadcrumbs
Salt and pepper
rice bran oil, for frying
6 eggs, boiled for 3-4 minutes.


To make the béchamel, melt the butter in a saucepan. Add the flour and stir well to form a roux.

Add the milk a little at a time and then bring to the boil, continually stirring until sauce thickens. Remove pan from heat and add the cheese and nutmeg.

Mix well and allow to cool slightly before adding the ham.

Place a layer of cling wrap (or greaseproof paper) on a baking tray (approx. 30cmx 18cm). Spread the thick mixture into the tray (about 1.5cm thickness). Place in the fridge for at least 2 hours until the mixture is firm.

Take from the fridge and flip upside down to detach from tray onto a clean surface.

Cut the block into 6-7cm batons. Dip the batons into flour, then egg and coat all over with breadcrumbs.

Add oil to a frying pan and shallow fry for 30 seconds on each side until golden brown.

Serve the crispy soldiers with the soft boil eggs.

Recipe by Justine Schofield. Recipe, video and images kindly supplied by Everyday Gourmet.