Break each egg beforehand in a small bowl to remove the eggshell fragments if necessary.
Soft boiled eggs with brioche & salmon
• 4 Parisian Brioches
• 4 small eggs at room temperature
• 2 slices of smoked salmon
• 8 teaspoons of heavy cream
1- Preheat the oven to 180°C.
2- Cut the head off each brioche and set aside. Gently hollow out the brioches.
3- Chop the chives. Cut the smoked salmon into strips.
4- 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.
5- Break an egg on top.
6- Place the buns and the heads next to each other in an ovenproof dish and bake for 15 minutes.
7- 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.