Boiled egg with bread soldiers and truffle butter

Mix the butter with the tapenade.

Bring a pot of water to the boil. Add the eggs and boil for 5 minutes. Then the egg white is solidified and the yolk is still soft. Rinse under cold water.

Meanwhile, roast the bread. Spread the warm bread with the truffle butter and cut each slice into 4 bars (soldiers).

Peel the top of the eggs and remove the upper protein. Serve each egg with 4 bread soldiers.

Baptize the soldiers in the soft egg yolk and season with salt and pepper.