For anyone with a sweet tooth, this is breakfast heaven. Be prepared to cook extra eggs as they are addictive! Add a pinch of salt to the caramel for an interesting salty-sweet flavour.
4 medium eggs
1 vanilla pod, split lengthways
4 slices of brioche loaf
100g (½ cup) caster (superfine)
sugar
1 tsp lemon juice
A day in advance, put the raw eggs in an airtight container with the split vanilla pod, and refrigerate for 24 hours. The flavour of the vanilla will permeate the egg shells.
To make the caramel, put the sugar in a heavy-based, deep saucepan and dissolve over a gentle heat, stirring continuously. As soon as it turns to a light caramel colour, turn off the heat and pour in 100 ml (scant ½ cup) boiling water and the lemon juice. Take care as the caramel is liable to splutter and spit. Stir the caramel with a small whisk and cook over medium heat for 2 – 3 minutes, until it has a syrupy consistency. With the tip of a knife, scrape in a few seeds from the vanilla pod. Pour into a small jug and keep at room temperature.
Toast the brioche slices, remove the crusts and cut into soldiers; keep warm.
Soft-boil the eggs (see Boiled eggs) the way you like them, and put them into egg cups. Eat with a teaspoon, letting everyone drizzle some caramel over their egg and dip their brioche soldiers into the soft yolks.