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This delicious spin on bread soldiers is not only a fun breakfast option for kids, but can also be served up as a impressive 'morning-after' breakfast for big kids too!
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.
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