Oeufs à la Coque with Toast Soldiers

From one of the most-loved cookbooks in my library, a classic breakfast (soft boiled eggs with toast) is infused with major francophile flavor to create something really special! This recipe has become a favorite weekend treat.

Oeufs à la Coque with Toast Soldiers

Adapted from Buvette by Jody Williams.

Ingredients

• 4 slices of artisan bread

• 2 tablespoons of extra-virgin olive oil

• Grated Parmigiano-Reggiano cheese

• Sprigs of fresh thyme

• 4 large eggs

• Fleur de sel and fresh cracked pepper for serving

Recipe

1. Preheat oven to 400°F. Cut each slice of bread into 4 long strips. Place the bread on a baking sheet, turning once, until golden which is about 10 minutes. Drizzle with olive oil and sprinkle thyme leaves and grated Parmigiano-Reggiano. In the cookbook, Jody calls for wrapping each toast with prosciutto, but I usually skip this step. Return the toasts to the oven for 5 more minutes.

2. For the eggs, boil water in a 2-quart saucepan. Carefully add the eggs to the boiling water and cook for 3 minutes. I use a bamboo-handled skimmer to transfer the eggs to the little egg cups.

3. Use a serrated knife to slice off the top of each egg (this takes practice, you may have some smashed up eggs in the beginning, but they still taste great!). Dip your toast soldiers into the runny egg yolk and use a little spoon to enjoy your perfect soft boiled egg.

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Buvette: The Pleasure of Good Food

By Jody Williams