A runny yolk, warm toast and a few crystals that crackle on the tongue: Binet 1660’s East Wind fleur de sel, light and airy, turns the simplest breakfast into a small ceremony.
Serves 2 · 10 min
- Lower 4 room-temperature eggs into boiling water and cook for 4 minutes, for a runny yolk.
- Meanwhile, toast 2 slices of country bread, butter them generously and cut them into strips.
- Set the eggs in egg cups and slice off the tops.
- Sprinkle a few crystals of the East Wind fleur de sel into each yolk and dip in the toast soldiers.
The star of this recipe: East Wind Fleur de Sel, by Binet 1660.
