AT A GLANCE
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.
|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.|