let’s make savoury girl dinner 🥚🥖🧈🐟

Ingredients

• 1 piece Demi Baguette (cut into 4 equal slices, about 1/2 inch thick)
• 2 large Eggs (room temperature for even cooking)
• 2 tablespoons French Butter (softened but still slightly cold for easy spreading)
• 1 tablespoon Fresh Chives (finely chopped)
• 1 teaspoon Paddlefish Caviar (saltier than osetra, keep refrigerated until use)
• 1 teaspoon Salmon Roe (bright orange, adds briny pop)
• to taste Sea Salt (optional, for final seasoning)
• to taste Freshly Ground Black Pepper (optional)

Instructions

1. Prepare the Bread

   Slice the demi baguette into four 1/2‑inch thick pieces and set aside on a plate.

   Time: PT2M

2. Soft‑Boil the Eggs

   Bring a saucepan of water to a gentle boil, lower the heat to a simmer, then gently lower the eggs with a slotted spoon. Cook for 6 minutes for a runny yolk.

   Time: PT6M

   Temperature: Simmer

3. Ice‑Bath the Eggs

   Immediately transfer the eggs to a bowl of ice water for 2 minutes to stop cooking and make peeling easier.

   Time: PT2M

   Temperature: Cold

4. Toast the Bread

   Toast the baguette slices in a toaster or under a broiler until golden and crisp, about 2 minutes.

   Time: PT2M

   Temperature: High heat

5. Butter the Toast

   Spread a thin layer of softened French butter on each warm toast slice.

   Time: PT1M

6. Add Chives

   Sprinkle the finely chopped chives over the buttered toast.

   Time: PT30S

7. Slice the Eggs

   Peel the soft‑boiled eggs, slice each in half lengthwise, and place one half on each toast slice.

   Time: PT2M

8. Top with Caviar and Roe

   Place ½ teaspoon of paddlefish caviar on each egg, then add a small dollop of salmon roe beside it.

   Time: PT1M

9. Final Presentation

   Arrange the assembled toasts on a silver platter (or any serving plate) and serve immediately.

   Time: PT30S

Nutrition Facts

Calories

250

Protein

12g

Carbohydrates

20g

Fat

15g

Fiber

1g