I had some leftover pâte fermentée (old dough) from the Chestnut Flour Bread and I didn’t feel like freezing it. So instead I baked 4 little rolls and I made myself this comfort food (I was by myself for dinner). Now that I have tried it, I’ll have to do it again… and again. It is just delicious (and very simple to make. If you don’t have pâte fermentée or don’t feel like baking, just cut up a fat baguette or smallish batard into as many mini-logs as you need, remove some of the crumb and you are in business).
I had shaped and scored the rolls in different ways as I didn’t know which one would be easier to turn into an eggcup.
The fan shape?
The tulip (i.e. the one with an X-shaped score) turned out to be the most convenient to open up and hollow out.
What you need is this:
bread + fresh eggs + crème fraîche (now that I have attended a cheesemaking class, I make my own and quite frankly you don’t need to take the class to know how. You just need the culture which you can get here and a way to keep the cream and the culture warm and snug for 12 hours) + some chives (from the garden or the window sill) + some grated Parmesan cheese.
You hollow out the bread, pour in two spoonfuls of crème fraîche, add some salt and freshly ground pepper, cisel some chives over it, break in the egg (if the egg is too large, the white will overflow. Just wipe out the surplus), top with grated Parmesan cheese and bake at 400ºF for about 10 minutes (if necessary, turn on the broiler for a minute or two to brown the top). (I overcooked mine by 1 minute but it was still very very yummy!). Enjoy!