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
- 1Preheat 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.
- 2Cook eggs in a large saucepan of gently boiling water (7 minutes for soft yolks), then drain well.
- 3Meanwhile, for lemon salt, combine ingredients in a bowl and season to taste with freshly ground black pepper.
- 4Serve boiled eggs with brioche soldiers, crème fraîche and salmon roe, and lemon salt.
Drink Suggestion: Rosé Champagne Drink suggestion by Max Allen