Soft-Boiled Egg, Red Pesto Bread Soldiers Recipe

Oeuf à la Coque, Mouillettes Rouges

The Oeuf à la Coque: one of the simplest pleasures in life.

It is the easiest thing to make — although, believe it or not, I have to ask Maxence every time how long the egg should be boiled for — and conveniently single-serving if you want it to be.

It is fun to crack and pop its little hat open, and it is also the best companion to a few mouillettes. Mouillettes? Yes, those little fingers of toasted bread, a small set of edible cutlery with which to stir, mop and thoroughly enjoy the inside of your egg.

Mouillettes are traditionally spread with butter (preferably salted), but the concept is more than open to variations, and you should absolutely feel free to dress your mouillettes with whatever apparel strikes your fancy. Eggs are such easy-to-please, lenient little fellows.

The Oeuf à la Coque is also, undoubtedly, the king of egg dishes. I mean, what other egg dish requires the use of its own little throne, the royal coquetier, giving me the occasion and joy of whipping out my designer egg cup, complete with matching spoon and integrated salt dispenser?

Have you tried this? Share your pics on Instagram!

Please tag your pictures with #cnzrecipes. I'll share my favorites!

Soft-Boiled Egg, Red Pesto Bread Fingers Recipe

Prep Time: 5 minutes

Cook Time: 4 minutes

Total Time: 10 minutes

Serves 1.

Soft-Boiled Egg, Red Pesto Bread Fingers Recipe


  • 1 tablespoon sundried tomato pesto
  • 1 slice of sandwich bread
  • 1 egg, preferably at room temperature
  • Fine sea salt
  • Freshly ground pepper


  1. Bring water to a slow boil in a saucepan. Gently lower the egg into the water. Count 4 minutes ("Quatre minutes, c'est bien ça, Maxence?"), then remove the egg from the water with a slotted spoon.
  2. In the meantime, toast the slice of bread, and spread it generously with red pesto. Cut the slice of bread into fingers, thin enough to be easily inserted into the egg, but large enough to stay upright.
  3. Sit the egg snugly into an egg cup, tap it gently all around the top with a knife, then slice off the hat that you have thus loosened.
  4. Sprinkle salt and pepper onto the inside of the hat and into the egg.
  5. Scrape out the inside of the hat with a spoon, and eat that first.
  6. Take one of your mouillettes, dip it in, and eat the yolk-coated end. Repeat until all mouillettes have given up the fight.
  7. Go back to your good old spoon, and scoop out the remaining bits of egg white that line the shell. Enjoy the unique sensation of that spoon scraping against the shell.
  8. Smack your lips and put the empty hat into the empty egg shell, for good luck.
Tagged: , ,

Get the newsletter

Receive FREE email updates with all the latest recipes, plus exclusive inspiration and Paris tips. You can also choose to be notified when a new post is published.

View the latest edition of the newsletter.