Fried egg in shell with black caviar and smoked salmon
2 servings
30 minutes
Fried egg in the shell with black caviar and smoked salmon is an exquisite dish of Spanish cuisine, embodying elegance and sophistication in gastronomy. Traditionally, eggs in the shell are associated with careful preparation and preservation of their delicate flavor. Here, the eggs are fried to a creamy texture, enriched with cream cheese and spicy mustard. Black caviar adds a noble marine note to the dish, while smoked salmon provides a rich aroma. This combination creates a perfect balance of salty, creamy, and smoky flavors. Serving in the shell makes it an original and unforgettable element of a gastronomic dinner. It is ideal as an exquisite appetizer on a festive table or as part of a tasting menu in fine dining restaurants.
1
Place the resulting mass in the shell, top with half a spoon of black caviar. Garnish with a small piece of salmon and finely chopped onion.
- Black caviar (sturgeon roe): 1 teaspoon
- Chives: 1 teaspoon
2
Carefully break the egg from the 'sharp' side. Pour the contents into a bowl, keeping the shell. Add spices and lightly beat.
- Chicken egg: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
3
Melt the butter over low heat, spreading it evenly in the pan. Pour the beaten eggs into the pan and cook on medium heat for 2 minutes, not fully cooking. Remove from heat, add cream cheese and mustard, and stir until the mixture is soft and creamy. If necessary, place the pan back on the heat.
- Butter: 1 teaspoon
- Chicken egg: 2 pieces
- Cream cheese: 1 tablespoon
- Dijon mustard: 1 teaspoon
