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Soft Boiled Œufs et Mouillettes Pour Deux

Simply LuxuriousSimply Luxurious

Ingredients
  

  • 2 eggs
  • 2 slices brioche
  • salt & pepper to taste
  • 1 scallion finely chopped (optional)
  • fresh dill finely chopped (optional)

Instructions
 

  • Bring a pot of approximately six cups of water (enough to full cover the eggs when you place them in the pot) to boil.
  • Once the pot of water is fully boiling, place room temperature eggs into the boiling water.
  • Boil for precisely six minutes (set a timer). Julia Child’s tome (Mastering the Art of French Cooking), on page 118, shares the precise time of 6 minutes for an average size egg.
  • Remove pot with boiling water and eggs from the stovetop. Drain the hot water and replace with cold water. Run cold water over the eggs for one minute to stop them from continuing to cook.
  • Set the eggs aside (you may remove them from the pot and allow to dry on a cloth).
  • Slice two pieces of fresh brioche (homemade or picked up from your local bakery), and toast until brown to your liking.
  • Remove toast from the toaster and slice into small 1/2 inch slices (narrow enough to dunk into an egg). Add butter if you would like.
  • Place each egg in an egg holder, serve with a mini knife and cocktail spoon, along with 3-4 soldiers (mouillettes) per egg.
  • Sprinkle a little salt, pepper, dill or finely diced scallions to add a simple fresh flavor.
  • To enjoy: carefully slice off the of the egg (use an egg topper, butter knife, kitchen shears or favorite sharp knife), enough so the yolk is revealed. Dunk your soldiers to combine the flavors of brioche and warm egg or use a spoon to scoop out the deliciousness.