Cooking

Soft-Boiled Eggs with Toasted Brioche Soldiers

Is there anything more comforting yet sophisticated than soft-boiled eggs? Perfectly cooked with a runny, golden yolk, seasoned simply with salt and pepper, and served alongside buttery toasted brioche soldiers for dipping—this dish is as classic as it is indulgent. Whether it’s for breakfast, brunch, or a late-night snack, it’s a little luxury that never goes out of style.

Ingredients

4 large eggs, at room temperature
4 slices brioche bread (or any good-quality bread of your choice)
2 tablespoons unsalted butter, softened
Flaky sea salt, such as Maldon
Freshly ground black pepper

Directions

Step 1: Cook the Eggs

Bring a medium saucepan of water to a gentle boil. Using a slotted spoon, carefully lower the eggs into the water. Adjust the heat so the water is at a gentle simmer—you don’t want the eggs bouncing around.

Cook the eggs for 4 to 5 minutes—4 minutes for very soft yolks, 5 minutes for a bit more set.

Step 2: Toast the Brioche Soldiers.

While the eggs cook, toast the brioche slices until golden and crisp. Spread each slice generously with softened butter and cut them into long, thin strips—perfect for dipping into those beautiful runny yolks.

Step 3: Serve with Style

When the eggs are done, immediately transfer them to a bowl of cold water for about 30 seconds—this stops the cooking but keeps the eggs warm.

Place each egg upright in an egg cup. Using a sharp knife or an egg topper, carefully slice off the tops of the eggs. Season the eggs with a pinch of flaky sea salt and a grind of black pepper.

Step 4: Dip and Enjoy

Serve the soft-boiled eggs with the buttery brioche soldiers for dipping. A crisp glass of orange juice or a strong cup of coffee wouldn’t hurt either.

Jonathon’s Tips

The Eggs: Always start with room-temperature eggs—they cook more evenly. A gentle simmer, not a rolling boil, ensures perfectly tender whites and a luscious yolk. And try to get good eggs from the farmers market!!!
The Bread: Brioche is my favourite here for its rich, buttery flavour, but you can use sourdough, baguette, or even a good multigrain if that’s what you have.
The Presentation: Use egg cups for serving—they add a touch of old-school elegance. If you don’t have them, nestle the eggs into a small ramekin or espresso cup.

There’s something so luxurious about soft-boiled eggs with buttery toast soldiers. It’s classic, comforting, and feels just a little bit special—like breakfast at your favourite Parisian café, and serving this with a side of bacon is something I’d never say no to!