Last summer, twenty-two friends and family members spent a heavenly vacation at the Château Saint Victor La Coste in Provence. Every morning, I would serve up two dozen jammy eggs from the village market. Their sunny, almost orange yolks were delicious only with a flourish of sea salt flakes. So simple and yet one of life's great pleasures, a perfectly cooked egg brightens the table and its eater's spirits. This Easter, we are taking these eggs a step (or two!) further. Each six-and-a-half-minute soft-boiled egg is halved and garnished with various unexpected toppings. From caviar to a dash of furikake, to the egg equivalent of a New York City lox and cream cheese bagel, to chili crisp, this platter delivers color, texture, and extraordinary flavor profiles. With such simple ingredients, the importance lies in practicing the technique for perfectly cooked jammy eggs. In a short time, these sunny eggs may become your signature brunch contribution. The possibilities are endless--experiment with toppings. Blanched pencil asparagus tips, pickled jalapeño, and seasoned bread crumbs, as well as a dab of sriracha or a sprinkle of minced chives, these eggs are a delightful tablescape palette booster.
cuisine American
difficulty Easy
season Year Round
serves 8 to 12


1 dozen eggs, preferably cage-free, room temperature

1 tablespoon crème fraîche

1 ounce of lox

1 sprig of dill

1 tablespoon capers, fried (see notes)

1 tablespoon caviar, red or black, or a combination of both

1 chive

1 teaspoon furikake

2 teaspoons chili crisp


  1. Bring a large pot of water to a boil. Lower the temperature to just a rolling boil and add the room-temperature eggs.
  2. Cook for exactly 6.5 minutes. Using a slotted spoon, transfer the eggs to an ice bath to stop the cooking. As soon as the eggs are cool enough to touch, peel them.
  3. Just before serving (see notes), place the eggs on a serving board and slice each one in half to reveal a perfectly set jammy yolk (not at all runny). Arrange the eggs into a nice display.
  4. Sprinkle furikake seasoning over some. Dollop chili crisp on a few. Spoon caviar onto a couple with snipped chives tucked into the yolks. Layer a tiny spoonful of crème fraîche, a piece of smoked salmon, a sprig of dill, and some fried capers (see kitchen notes) on to the rest. Serve within an hour.