20th March 2015
Interview: Killian Fox
Photographs: Yousef Eldin
Alice made her bread using a Chad Robertson recipe which is too long and detailed to reproduce here. You’ll find it in Robertson’s baking bible Tartine Bread.
4 medium organic free-range eggs
Za’atar herb mix
Extra virgin olive oil
2 avocados, sliced
Togarashi spice mix (or chilli flakes)
A loaf of sourdough bread
Bring a pan of water to a hard boil2. Put the eggs in gently so they don’t knock off the pan or each other – often I’ll rest them on a big serving spoon to hold them in place. Boil them without reducing the heat for 4½ minutes: that’s how long it takes if your eggs are medium-large.
Meanwhile, add a few glugs of olive oil to the za’atar to turn it into a thick dressing. Slice the avocado thinly and sprinkle with togarashi. Slice the bread, which should be served cold3 – personally I prefer bread when it’s a day old.
Serve the eggs in eggcups along with the za’atar, avocado, bread and some good butter4. Other things you might want on the table: a jar of Marmite (because you can’t really have soft-boiled eggs without Marmite) and a pot of freshly brewed coffee.
Anselme brewed his coffee using a Chemex. Watch this short video for exact instructions: