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Double eggs and soldiers

Double eggs and soldiers recipe - Preheat oven to 150C and line a baking tray with baking paper. Melt butter in a large frying pan over medium heat

By Emma Knowles
  • Serves 4
  • 10 mins preparation
  • 15 mins cooking
Double eggs and soldiers recipe
Double eggs and soldiers recipe

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.

Notes

Drink Suggestion: Rosé Champagne Drink suggestion by Max Allen