Luxurious

I’ve love soft-boiled eggs for breakfast. They’re like eggs sunnyside up conveniently packaged. Eggs are one of Mother Nature’s most perfect foods—self-contained, edible with myriad uses.

Typically, I lop the (egg) top off and eat plain. Occasionally, I sprinkle them kosher salt. There are other ways to top them. The French designer Phillipe Starck eats them “luxuriously simple” which I advocate when the ingredients are available—in season.

Take three soft-boiled eggs (or Starck-preferred hard-boiled eggs), cut in half; two spread with the gloopy flesh of a sea urchin (oursin in French), two smeared with black caviar, and two dusted with white truffle shavings.

Ingredients: 3 eggs, sea urchine, black caviar, white truffle.