A quick and filling breakfast: Prepare eggs in glass according to chef Jirka Bergman from Pastacaffé

Coffee and a quick bite to eat?

At Pastacaffé in Vězeňská street, the chefs prepare a vast array of breakfasts, fresh, modern pasta, classic Italian starters and homemade desserts.

As chef Jirka Bergman says himself, the basis for success is really good eggs, ideally straight from the farmer. At Pastacaffé, they get them from the Matousek family farm.

Ingredients:

• 3 large eggs
• salt and freshly ground pepper for seasoning

To serve:

• freshly grated Parmesan cheese
• fresh truffle (or a few drops of good quality truffle oil)
• chopped wild garlic
• fresh crusty bread and butter

Procedure:

1. Bring a smaller pot of water to a boil. Be sure there is enough water to completely cover the eggs.
2. Carefully insert your eggs into the boiling water (ideally using a spoon to prevent the them from cracking) and cook for exactly 4½ minutes.
   
   Chef's tip: Time may vary slightly depending on whether the eggs go into the water straight from the fridge, or if they've been stood at room temperature.
   
3. Once the specified time has elapsed, remove the eggs and immediately dip them in a bowl of very cold water for a few seconds. This step is important in order to stop the heating process, and to make the eggs easier to peel.
4. Don't remove the eggs from the shell whole. Careful peel only the tip, and spoon scoop out the semi-liquid contents directly into a prepared jar.
5. Lightly season with salt and pepper.
6. Serve with with a slice of fresh bread from Eska or U Kalendů, generously topped with good quality butter - our choice is always the one from Struhy Farm.

Tip: For an even better taste experience, sprinkle the eggs with Parmesan cheese or chopped wild garlic leaves, or add truffle shavings.