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SCRAMBLED
Soft folds of eggs cooked low and slow with butter and chives. Whisk thoroughly with sea salt before cooking. Melt butter in a pan over low heat and stir patiently until the eggs become barely set — glossy, delicate, almost pourable. Finish with: Fresh chives A spoonful of crème fraîche Toast rubbed with garlic and tomato Black pepper and sea salt Eat slowly. Preferably near an open window. Read more...
POACHED
Poached eggs over bitter greens with warm vinegar and herbs. Simmer water with a splash of vinegar. Stir into a whirlpool and slide in the egg. Cook until the whites are set and the yolk stays molten. Serve over: Wilted greens Olive oil fried bread Dill, parsley, and tarragon Warm shallot vinaigrette Flaky salt Best eaten immediately, while everything is still steaming. Read more...
SOFT BOILED
Six-minute eggs with rosemary salt, charred sourdough, and green olive oil. Bring a pot of water to a rolling boil. Lower the eggs gently into the water and cook for exactly six minutes. Transfer immediately into cold water. Crack open while still warm. Serve with: Thick slices of grilled sourdough Crushed rosemary and flaky sea salt Pepper cracked straight over the top Torn herbs from the garden A generous pour of grassy olive oil The yolk should spill slowly — rich, golden, and warm against the toast. Read more...