Description
An elegant and creative dish, it highlights farm fresh eggs--so do make the effort to seek them out. You can try Kelley’s Katch Tennessee Paddle Fish Caviar, which can be purchased over the Internet, but we used inexpensive whitefish caviar from the supermarket and the results were still mighty tasty. Â
Ingredients
At a glance
Region
Main Ingredient
Cuisine
Cooking Method
Difficulty
Poaching Liquid:
2 Tbsp white Balsamic vinegar
1 Tbsp salt
Hollandaise Sauce (per person):
2 egg yolks
2 Tbsp white balsamic vinegar
2 tsp salt
1/4 lb unsalted butter, melted
1 oz caviar per person
Finish Dish (per person):
1 large slice of brioche–try Pain D’Avignon
1 Tbsp plain white wine vinegar
Pinch of salt and black pepper
1 tsp Dijon mustard
3 Tbsp extra virgin olive oil
1 cup fresh young arugula
1 large eggÂ
Methods/steps
1. Prepare Poaching Liquid by combining 1 quart water with 2 Tbsp white balsamic vinegar and heat to just below a simmer. Keep poaching liquid barely shimmering–around 175 degrees on a kitchen thermometer.
Make Hollandaise Sauce:
1. Heat 1 inch of water in a saucepan over medium low heat to a very low simmer.Â
2. Place metal bowl in saucepan so it is over but not touching water.Â
3. Add egg yolks, 2 Tbsp white balsamic vinegar, and salt. Whisk eggs rapidly and constantly for about 5 minutes until they are frothy and the whisk briefly leaves track marks in the eggs. Don’t overheat the eggs or they will scramble.Â
4. Turn heat off and, with bowl still in saucepan, immediately start drizzling in butter while whisking the eggs. Continue to add butter slowly so sauce doesn’t break, whisking constantly until butter is incorporated.Â
5. Whisk in caviar, reserving a tiny bit for garnish. Keep warm for a few minutes while finishing the dish.
Finish Dish:
1. Toast brioche.Â
2. Put plain white wine vinegar in bowl with, mustard, salt and pepper and whisk a few times.Â
3. Whisk in olive oil in driblets to create a dressing.Â
4. Lightly dress arugula, adding salt and pepper if needed.Â
5. Poach eggs in poaching liquid for about 4 minutes.Â
6. Put brioche on plate and top with arugula and then the poached egg. Nap with Hollandaise sauce and garnish with a bit of caviar.
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Additional Tips
May we suggest a spot of bubbly to really push it over the top?