Double eggs and soldiers

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.

You'll need

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Rosé Champagne

Featured in

June 2017

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