Breakfast
Œufs Mollets en Verrines with Crispy Lardons, Tarragon Oil & Toasted Pain d'Épices
Silken soft-cooked eggs nestled in a subtle tarragon beurre blanc velouté, topped with rendered lardons and crispy croutons of toasted spiced bread, finished with a burnished tarragon oil and fleur de sel. A meditation on French morning indulgence—rustic, refined, and entirely craveable.
751calper serving
18gprotein
21gcarbs
67gfat
15min prep 25min cook 2serves
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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