Oeuf à la coque (soft-boiled eggs with toast soldiers)

How Maurice does it

1. 1

   Bring a small pot of water (about 500 ml) to a gentle simmer.

2. 2

   Meanwhile, toast the bread slices until golden and crisp.

3. 3

   Cut the toasted bread into thin strips (soldiers) and set aside.

4. 4

   Gently lower the eggs into the simmering water using a spoon or fork. Simmer for 5–6 minutes for a runny yolk.

5. 5

   While eggs cook, prepare hot tea by pouring hot water into a teacup.

6. 6

   Drain the eggs and place them into egg cups.

7. 7

   Carefully slice off the top shell of each egg with a knife.

8. 8

   Drop a small piece of butter into the exposed yolk of each egg.

9. 9

   Grind black pepper over the eggs and season with salt.

10. 10

    Serve immediately with the toast strips for dipping. Enjoy with the hot tea.