Soft Boiled Eggs & Parmesan Chive Soldiers
Adapted from Poh's Kitchen by Poh Ling Yeow $39.99 by ABC Books
Serves 2
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2 free range eggs
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1/2 loaf brioche or your favourite unsliced loaf of bread-a little stale is best
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2 eggs whisked
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80grams parmesan cheese, grated
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1 tablespoon chopped chives
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1 teaspoon butter
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1 teaspoon oil (I used Cobram Estate's garlic olive oil which goes really nicely with eggs)
Step 1 - Firstly set the whole eggs to boil by placing them carefully in a small saucepan with boiling water and cook for 3 minutes. Drain the water and replace with cold water to stop any further cooking.
Step 2 - Slice the bread into 2cm thick slices. Cut out six 2x10cm batons. Then cut out a square 6cms x6cms and cut out a little hole in the square about the size of a 20c coin (so that you fit your egg in snugly).
Step 3 - Place the beaten eggs on a shallow plate with a rim. Mix the parmesan and chives on another plate. Heat the frypan and place the butter and oil in a frypan and dip the bread pieces into the egg and then roll them in the cheese and chives and then fry on all sides ensuring that each side is golden and toasty. Serve with egg wedged in the hole of the square.