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 gmbutter, diced8thick (2.5cm) slices day-old brioche, crusts removed, cut into fingers8eggs, at room temperatureCrème fraîche and salmon roe, to serveLemon salt2 tspsea salt flakes1 tspfinely grated lemon rind1 tspfinely chopped dill
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.
Cook eggs in a large saucepan of gently boiling water (7 minutes for soft yolks), then drain well.
Meanwhile, for lemon salt, combine ingredients in a bowl and season to taste with freshly ground black pepper.
Serve boiled eggs with brioche soldiers, crème fraîche and salmon roe, and lemon salt.