Elevate the traditional boiled eggs of Sunday brunch by accompanying them with 1835 Pressed Caviar bread fingers. To be assured of success, toast a good “ficelle” bread before cutting it into fingers and spreading it with a high-quality raw cream and 1835 Pressed Caviar. The melting texture of the pressed caviar, paired with the smoothness of the cream and the egg yolk creates an exquisitely gourmet tasting experience.
Preparation time: 10 minutes – Cooking time: 4 minutes – Resting time: 30 minutes
Ingredients for 4 people
- 60g 1835 Pressed Caviar
- 1 “ficelle” type baguette
- 4 very fresh eggs
- 4 tablespoons of thick raw crème fraîche
- Fleur de sel
- Freshly ground pepper
- Take the tin of 1835 Pressed Caviar out of the fridge half an hour beforehand; open it to let the caviar breathe and bring it to room temperature. This will ensure the perfect required texture for tasting this thick and intense caviar paste.
- Bring a saucepan of water to the boil.
- Once the water is boiling, carefully place the eggs in the saucepan and then cook for 4 minutes.
- Toast the bread and then cut it into fingers.
- Spread the bread fingers with crème fraîche, and then 1835 Pressed Caviar.
- Remove the top of the egg, and then add a turn of freshly ground pepper and a pinch of salt.
- Serve the boiled eggs with the bread fingers immediately.
Photographs : Aimery Chemin - Food styling : Coralie Ferreira