Elevate your traditional Sunday brunch soft-boiled eggs by serving them with soldiers topped with Caviar Pressé 1835®. To ensure success, toast a good "ficelle" bread, cut it into soldiers, and spread high-quality fresh cream and Caviar Pressé 1835® on top. The creamy texture of the pressed caviar combined with the richness of the egg yolk cream offers an indulgent tasting experience.
Preparation: 10 minutes – Cooking: 4 minutes – Rest: 30 minutes
Ingredients for 4 people
- 60 g Caviar Pressé 1835®
- 1 "ficelle" baguette
- 4 extra-fresh eggs
- 4 tbsp thick fresh cream
- Fleur de sel
- Freshly ground pepper
Method
- Take your Caviar Pressé 1835® out of the fridge 30 minutes in advance to aerate it and bring it to room temperature. This will give the ideal texture for tasting this dense and intense caviar paste.
- Bring a saucepan of water to a boil.
- Once the water is simmering, gently place the eggs in the pan and cook for 4 minutes.
- Toast the bread and cut it into soldiers.
- Spread the soldiers with fresh cream, then add Caviar Pressé 1835®.
- Crack the egg, add a turn of freshly ground pepper and a pinch of fleur de sel.
- Serve the soft-boiled eggs immediately with the soldiers.
Find all essential ingredients for this recipe in our Brunch Basket. Other special brunch recipes are also available on our blog.
Photography: Aimery Chemin • Culinary Styling: Coralie Ferreira
