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Soft-boiled eggs and Pacific Rock toast fingers


4 portions

Ingredients

  • 4 slices crusty bread with nuts and dried fruit
  • 250 ml (1 cup) Pacific Rock cheese, grated
  • Freshly ground pepper
  • 4 large eggs

Preparation

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  • Preheat oven to 260°C (500°F). Line a baking sheet with parchment paper.
  • Cut the bread slices into long fingers. Place on sheet and sprinkle with cheese. Season with pepper to taste.
  • Place the eggs in a saucepan and cover with cold water. Bring to a boil. When the water boils, cover and remove from heat immediately. Let cook for 4 minutes. Rinse with cold water.
  • Meanwhile, bake the bread for 3 to 5 minutes or until golden and crisp.
  • Cut off one end of each egg and place in egg cups. Serve with the cheese toast fingers, which are dipped into the egg.

Suggestion

Storage

  • Toast fingers will keep in the refrigerator for 4 to 5 days, but it is best to eat them the same day.

Accompaniments

Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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