Pour le beurre persillé : – 250 g (1 cup / 2 sticks + 2 tbsp) salted butter, softened – 1 garlic clove, peeled – 1 large bunch of fresh flat-leaf parsley, leaves only
For the soft-boiled eggs : – 4 very fresh medium or large eggs
To serve : – Freshly ground black pepper (optional) – Slices of rustic bread, baguette, or multigrain loaf
Instructions
1. Make the herb garlic butter : In a food processor, blend together the softened butter, garlic, and parsley leaves until smooth and evenly combined. Shape into a log using plastic wrap and chill, or keep it in a jar or airtight container in the fridge.
2. Prepare the toast soldiers : Lightly toast your bread slices, then spread generously with the herb butter while warm. Cut each slice into sticks or “soldiers” ready for dipping.
3. Cook the soft-boiled eggs : Bring a small pot of water to a boil. Lower the eggs in gently with a spoon and cook for exactly 3 minutes for a perfectly runny yolk. Transfer immediately to cold running water to stop the cooking.
4. Place the eggs in egg cups, crack off the tops, add a pinch of black pepper if you like, and dip your buttery soldiers into the warm, silky yolk.
