Oeufs Mollets Estragon

April 18th, 2010  |  Published in All, Around the World, Honorable Herbs  |  16 Comments

The path to contentment on a Sunday morning for me involves good coffee, a little sunshine, perfectly toasted bread, and eggs with golden runny yolks.

This morning I woke up supremely hungry…. I think a stomach growl is what actually pulled me out of sleep and into the land of the awake. After putting on some coffee, I looked through the fridge and pantry to take stock of breakfast possibilities. bagel? no…. oatmeal? too slow…. leftovers from last night? delicious but too heavy…. eggs on toast? yes!

Equally delicious for breakfast, brunch, lunch, or dinner, these eggs are very versatile. Instead of tarragon you could use basil, parsley, chives, chervil, or even cilantro (I might add a little cayenne with the cilantro). I personally love the assertive licorice-y flavor of tarragon, and so use it every chance I get. Also, this recipe comes together in about 10 minutes, allowing one to quickly satisfy both hunger pains and a desire for a delicious breakfast on a Sunday morning.

Note: You can soft boil and shell the eggs ahead of time if you plan to make this for a large group. Also, if you prefer, you can used poached eggs instead of soft boiled.

Oeufs Mollets Estragon (Soft Boiled Eggs with Tarragon)

Per Person:
2 eggs
1 T. butter
1 t. tarragon, finely chopped
salt
pepper
2 slices rustic country bread, toasted

Bring a pot of water to a boil, add eggs, and cook for 5 minutes. Remove the eggs and put into a bowl filled with ice water. Allow to cool for a few minutes, then carefully shell the eggs.

In a small saute pan, melt the butter over medium low heat. Add the eggs, and roll them around in the butter, making sure the butter does not burn. Sprinkle with tarragon, salt, and freshly ground pepper. Roll the eggs around some more to make sure all sides are coated. The saute process should take about 2 minutes.

Place an egg on top of a piece of toast, and drizzle any extra butter from the pan over the toast. Serve the eggs unbroken and allow each person to release the yolky goodness at the table. Enjoy!

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Responses

  1. Dan says:

    April 18th, 2010at 11:43 am(#)

    Wow that looks awesome!!

    Speaking of breakfast, I did a little experiment this morning: instead of making hashbrowns with regular potatoes, I used sweet potatoes (white, not orange yams). Grated them up, pan fried them with butter, added some sugar, honey, pinch of salt. Yet something wasn’t quite right about it. Any suggestions?

  2. Jen says:

    April 18th, 2010at 11:56 am(#)

    Hey Dan! Did you parboil the potatoes first? I typically do when making hashbrowns because it makes the texture a little better.
    My other thought is that usually hash browns are more savory than sweet, so the sugar & honey might have thrown it off. If I were making sweet potato hash browns I would probably add butter, salt, a good amount of black pepper, a little chili powder, cilantro, and feta (the last two only if I had them on hand). Maybe a sprinkle of sugar, but just a pinch…

  3. Kelly Alesso says:

    April 18th, 2010at 2:44 pm(#)

    Yum. These look fantastic, so simple and yet elegant. I also agree with your feedback to Dan. It sounds like the sugar and honey may have just taken something that is already sweet a little too over the top. I also find that using a mix of sweet and regular potatoes can be helpful because it tempers the sweetness a bit.

  4. Jen says:

    April 18th, 2010at 4:23 pm(#)

    Kelly – thanks! I like the idea of mixing sweet and regular potatoes… do you typically grate or dice?

  5. Erin says:

    April 19th, 2010at 9:28 am(#)

    Wow! I LOVE the new look!

    This is exactly the kind of spur of the moment food I love to make. Great photo by the way.

  6. Jen says:

    April 19th, 2010at 9:39 am(#)

    Erin – Thanks for the compliments!!
    I feel like a lot of french food gets a bad rap for being complicated and fussy but there are so many delicious things like this that come together in less time than it takes to microwave stoeffers mac and cheese…

  7. Denise | Chez Danisse says:

    April 19th, 2010at 11:08 am(#)

    Perfect and your words are so wonderfully enhanced by your beautiful photograph.

  8. Erin says:

    April 22nd, 2010at 7:05 am(#)

    I completely agree.

  9. Dan says:

    April 22nd, 2010at 10:17 pm(#)

    “butter, salt, a good amount of black pepper, a little chili powder, cilantro, and feta”

    … BEAUTIFUL! Sweet potato hash browns on Saturday!

  10. Kasey says:

    April 29th, 2010at 2:21 pm(#)

    Mmm! This is the perfect recipe for me this week as I have an unusual supply of tarragon in my fridge and would have never thought it went well with eggs. :) I’m all about runny yolks, too!

  11. Jen says:

    April 29th, 2010at 3:01 pm(#)

    Kasey – I hope you enjoy it! I started using tarragon with eggs after reading a few books on french cooking. The french seem to be just wild about tarragon… On an totally different note, I just heard that Omnivore Books sells farm-fresh eggs from the owner’s neighbor somewhere in Marin County! I am going to have to check that out since I am always searching for eggs with orange/golden rather than yellow yolk…

  12. Cheryl says:

    May 25th, 2010at 8:01 pm(#)

    This is going on my must eat this weekend list! It looks amazing. If I wasn’t fresh out of eggs, I’d go make this right now. Even though it is 9:01 p.m. :)

  13. Jen says:

    May 25th, 2010at 8:11 pm(#)

    Hi Cheryl! Thanks for commenting! It is *super* delicious and so easy. I was talking to my sister the other day about this recipe and she didn’t believe me that the whole thing could be prepared in 15 minutes or less…. but it can! Also, the mollet/coddled eggs are easier to work with than you’d expect, and I can think of al sorts of things to do with them

  14. ivolga says:

    August 23rd, 2010at 8:40 am(#)

    Thanks big for your recipe! Very useful and original dish for the Russian person. I do it with a basil.

  15. Nicci says:

    December 30th, 2010at 9:17 am(#)

    I meant to write months ago, but I love this dish. Simple, delicious, and beautiful.

  16. The Culinary Student says:

    February 21st, 2011at 10:24 am(#)

    Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm…

    There are few things that are more satisfying than a simple egg yolk oozing seductively over perfectly crisp toast.

    Your photo qualifies as food porn. Nicely done! =)

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