Gia’s is a place, almost around the corner, we like pretty much for breakfast. Being on the premises of a nursery it offers a very nice atmosphere: small tables in between trees and lilacs connect openess and intimacy.
Sometimes Monique likes to challenge the staff, ordering right from the menue would be much too easy. This time she ordered with her fresh fruit salat, two eggs in a glas with brown toast and a long spoon.
The most simple variant: Boil an egg for four minutes, peel it and put it in a heated glas; add some chives and freshly ground black pepper.
More sophisticated: butter a little soufflé mould, carefully pour an egg (or two in), drizzle a spoon of fresh cream over the egg white, and put the moulds for 10 minutes in a bain-marie at 170 degrees. Serve with dill and freshly ground black pepper.
Fancy: put a slice of smoked salmon, or some prawns on the bottom of the mould, then continue like above.