Soft boiled eggs with brioche & salmon
4 servings
20 min
Easy
Ingredients
- 4 Parisian Brioches
- 4 small eggs at room temperature
- 2 slices of smoked salmon
- 8 teaspoons of heavy cream
- Salt
- Nutmeg
- Chives
- Pepper
Preparation
- Preheat the oven to 180°C.
- Cut the head off each brioche and set aside. Gently hollow out the brioches.
- Chop the chives. Cut the smoked salmon into strips.
- In a bowl, mix the heavy cream with salt, nutmeg and half of the chives, then pour two spoonfuls of this preparation on the bottom of each brioche.
- Break an egg on top.
- Place the buns and the heads next to each other in an ovenproof dish and bake for 15 minutes.
- Once out of the oven, season with pepper and add the salmon strips. Sprinkle with the remaining chives and cover with the hat. Serve immediately.
Enjoy !
