Eggs Benedict & KASNODAR CAVIAR

Ingredients

4 people

Hollandaise sauce

• 3 tablespoons water
• 1 tablespoon white wine vinegar
• 3 egg yolks
• 180 g unsalted butter
• Pepper
• Salt

Poached eggs

• 1 tablespoon white vinegar
• 4 fresh eggs
• 4 x 10 g tins of Kasnodar Caviar
• 1 tablespoon olive oil

Preparation

• Make the hollandaise sauce: in a saucepan, mix the water, vinegar and egg yolks. Set the pan over a bain-marie of simmering water.
• Whisk until the texture thickens, taking care not to overcook the eggs.
• Take the pan off the bain-marie and pour in the melted butter in a thin stream, whisking constantly.
• Season. Cover with cling film pressed directly onto the surface of the sauce. Keep warm.
• Make the poached eggs: pour the white vinegar into a pan of simmering salted water.
• Spread some olive oil in a soup ladle and break the eggs into it. Slide them into the water one by one. Cook 3 eggs at a time. Poach for 2 to 3 minutes, or until cooked to your liking.
• The yolks should be runny and the whites set but still wobbly. Drain the eggs on a plate lined with kitchen paper.
• Spread hollandaise sauce on slices of toasted country bread. Place an egg on each slice. Coat with sauce. Add a generous spoonful of Kasnodar caviar.