Eggs And Soldiers* Recipe

Instructions

1. 1

   Prepare the Eggs

   Fill a small pot with water and bring it to a boil. Once boiling, gently add the large eggs and let them cook for exactly 3 minutes. After 3 minutes, remove the eggs and place them in an ice bath to stop the cooking process.

2. 2

   Prepare the Brioche

   While the eggs are cooking, toast the brioche slices until golden brown. Once toasted, spread a thin layer of unsalted butter on each slice and cut them into strips (mouillettes).

3. 3

   Serve

   After the eggs have cooled for a minute, tap the top of each egg to crack it open. Season with salt and black pepper to taste. Serve the eggs in egg cups alongside the brioche mouillettes for dipping.