Double eggs and soldiers

AT A GLANCE

  • Serves 4 people

Think of this as an ultra-luxe take on everyday eggs and soldiers, with rich buttery brioche fingers and salmon roe for a briny contrast. For an even more extravagant twist, serve these with caviar instead of salmon roe.

  • 50 gm butter, diced
  • 8 thick (2.5cm) slices day-old brioche, crusts removed, cut into fingers
  • 8 eggs, at room temperature
  • Crème fraîche and salmon roe, to serve
  • Lemon salt
  • 2 tsp sea salt flakes
  • 1 tsp finely grated lemon rind
  • 1 tsp finely chopped dill
01   Preheat oven to 150C and line a baking tray with baking paper. Melt butter in a large frying pan over medium heat and, when foamy, add brioche fingers and fry, turning occasionally, until golden brown all over (2-3 minutes). Transfer to tray and keep warm in oven.
02   Cook eggs in a large saucepan of gently boiling water (7 minutes for soft yolks), then drain well.
03   Meanwhile, for lemon salt, combine ingredients in a bowl and season to taste with freshly ground black pepper.
04   Serve boiled eggs with brioche soldiers, crème fraîche and salmon roe, and lemon salt.

Topics:

BRIOCHE, WINTER, EGGS, BREAKFAST, ROE, CREME FRAICHE

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES AND GERALDINE MUÑOZ

Drinking Suggestion:

ROSÉ CHAMPAGNE , suggested by MAX ALLEN

FEATURED IN

June 2017

June 2017

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