This dish is a fantastic for a weekend breakfast or brunch! It puts a unique twist on an eggs benedict by altering the protein and adding salmon caviar.
2–4 large eggs
2 thick slices of country bread
4 slices of smoked salmon lox
Medium coarseness salt sea salt
Freshly ground black pepper
Red caviar, to taste
- Preheat the oven to 400 °F (200 °C).
- Add about 5 inches of water to a saucepan or a tall rimmed frying pan. Bring the water to a boil.
- Cut 2–4 pieces of plastic cling wrap, enough to have one for each egg. Generously oil one side of the plastic, in the middle. Put one piece of plastic in a cup, gently break an egg into it without breaking the yolk, salt it and tie so that there is a little bit of space on top of the egg. Do the same with the rest of the eggs.
- Cut the break into 4 slices. Butter the top of the bread.
- Oil each side of a cookie sheet (or any oven safe dish). Place sliced bread onto the sheet. Bake until golden brown.
- While the bread is in the oven, dip the “bags” of eggs into the boiling water. Cook from 3 to 5 minutes, depending on the desired degree of doneness.
- Remove the bread from the oven and place on a plate.
- Place slices of smoked salmon on the bread. Add desired amount of pepper.
- Take the egg bags out of the water and carefully cut the plastic. Place one egg on each piece of bread.
- Put a spoonful of red caviar on the eggs and serve immediately.