A sweet version of this breakfast time staple.
Makes 12 eggs and 12 soldiers
Prep time: shortbread 10 minutes; cheesecake 10 minutes
Baking time: 30 minutes
Decorating time: 5 minutes
For the eggshells
12 saved eggshells
For the cheesecake
1 cup extra thick heavy cream
6 oz (¾ cup) cream cheese
¼ cup confectioners’ sugar
Zest of ½ lemon
3 tablespoons lemon curd or marmalade
For the shortbread
6 oz (1 cup) all-purpose flour
½ cup cornstarch
1/3 cup superfine sugar
¼ teaspoon salt
4½ oz (9 tablespoons) butter
For the eggshells: Save your eggshells from any cakes or breakfasts you make. I pull out the filmy part inside and wash them in boiling water to kill any germs. Allow to air-dry.
For the cheesecake: Put the cream and cream cheese into the bowl of a stand mixer and fold in the confectioners’ sugar (I do this first or it will go everywhere when you turn on the mixer). Whip until thick and fluffy (1–2 minutes on a medium–high speed). Stir in the lemon zest. Spoon the mixture into a piping bag and pipe some into each eggshell. Add a teaspoonful of lemon curd or marmalade for the “egg yolk.”
For the shortbread: Preheat the oven to 350°F and line the baking tin with baking paper. Put the flour, cornstarch, sugar and salt into a food processor and whizz to combine. Mix in the butter until it just starts to come together. Press the mixture into the baking tin. Slice into rectangles, prick each biscuit with a skewer and bake for 30 minutes. Remove from the oven, re-cut the rectangles and then allow to cool.
Dip the shortbread soldiers in the eggs and enjoy.
Photographs and text by Aimee Twigger from Made With Love. Reprinted by permission of Gibbs Smith.
This original recipe first appeared in the Winter 2017/18 issue of City Style and Living Magazine