Starter · French
Soft‑Boiled Eggs with Homemade Toast Soldiers
20 min4 servingsEasy
Soft-boiled eggs: 3 minutes of cooking and one technique worth learning once and for all. Here we serve them with homemade toast soldiers in four versions: butter, ham, parsley, cantal. One to dip per guest, everyone picks their favourite. Simple, fun, perfect for brunch or a starter that actually stands out.
Equipment needed
- Saucepan
- Oven
- Knife
- Cutting board
- Egg cup
Allergens
EggsGlutenMilk
Nutrition facts
- Calories
- 251 kcal
- Protein
- 13.9 g
- Carbs
- 17.7 g
- Fat
- 16.1 g
- Fibre
- 0.9 g
- Sodium
- 457 mg
Method
- 130 minutes ahead: take the eggs out of the fridge and let them come to room temperature. Preheat the oven to 200°C (390°F). Melt the butter. Finely chop the parsley. Cut the ham and cantal into strips 1 to 1.5 cm wide.💡 The whyCold eggs from the fridge dropped into boiling water risk cracking from the thermal shock and the cooking will be uneven. 30 minutes minimum, 1 hour ideally. This is the most important rule in the recipe.
- 2Toast the bread slices in the oven for 5 minutes. They should be crispy on the outside and still slightly soft inside. Remove and cut into 1 to 1.5 cm batons to form the soldiers.💡 The whyThe bread should stay slightly soft inside to absorb the yolk properly. 5 minutes at 200°C, no more. Too long and it becomes too dry to dip.
