Name: Double eggs and brioche soldiers
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 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

Double eggs and brioche soldiers

An ultra-luxe take on everyday eggs and soldiers.

Serves 4

Prep

10M

Cook

15M

Total

25M

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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.

Ingredients

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

Method

Main

1.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.

2.Cook eggs in a large saucepan of gently boiling water (7 minutes for soft yolks), then drain well.

3.Meanwhile, for lemon salt, combine ingredients in a bowl and season to taste with freshly ground black pepper.

4.Serve boiled eggs with brioche soldiers, crème fraîche and salmon roe, and lemon salt.