Boiled eggs (Œuf à la coque)
A real pick-me-up on the breakfast table
1–2 fresh eggs, each about 55g
1/4 baguette, cut into long diagonal slices, toasted
1 knob of butter
- Add eggs to cold water and bring to boil with pan covered. As soon as the water boils, begin timing: boil for 5–6 minutes, or as desired.
- Immediately remove eggs and place in egg cups.
- To serve: remove top third of egg and add a little butter to the yolk. Stir and use baguette slices and minipic to dip and eat.
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