Poached egg with salmon and red caviar
1 serving
10 minutes
Poached egg with salmon and red caviar is a true masterpiece of European cuisine, embodying sophistication and flavor balance. The delicate poached egg symbolizes morning elegance, while the addition of lightly salted salmon and caviar adds a touch of luxury. This recipe combines textural contrasts: crispy toast, soft goat cheese, fresh arugula, and the spiciness of leeks. The creaminess of the yolk, the saltiness of the caviar, and the smokiness of the salmon make each bite harmonious and unforgettable. The dish is perfect for a leisurely breakfast or an elegant brunch with loved ones. It evokes traditional French breakfasts but with hints of northern seas, adding a sense of journey into a world of exquisite gastronomic pleasures.
1
First, prepare a poached egg. Boil water in a small pot, reduce the heat to minimum, add vinegar, and salt. Carefully crack the egg into a separate bowl without breaking the yolk. Use a whisk to create a small whirlpool in the water and quickly pour the egg into the center. Cook for exactly 3 minutes. Carefully remove the egg with a slotted spoon and place it in ice water.
- Vinegar: 1 tablespoon
- Salt: 0.5 teaspoon
- Chicken egg: 1 piece
2
Toast a slice of bread in a pan or make a toast in a toaster. Wash and dry the arugula. Slice the leek (white part) into thin rings.
- White bread: 1 piece
- Arugula: 1 bunch
- Leek: 1 head
3
Place a couple of slices of cheese, arugula, leek, and 2-3 slices of salmon on the toast. Carefully place a poached egg on the salmon, season with freshly ground black pepper, and top with caviar.
- Goat cheese: 50 g
- Arugula: 1 bunch
- Leek: 1 head
- Lightly salted salmon: 50 g
- Chicken egg: 1 piece
- Ground black pepper: to taste
- Red caviar: 1 teaspoon