Poached Eggs on Toast with Red Caviar and Arugula
Breakfasts • French
Description
To ensure that this whole egg endeavor turns out well, use only fresh eggs. Alternatively, you can use special poaching devices (then you won't need to create whirlpools or worry about the freshness of the eggs). However, mastering the technique is worth it—it strengthens your nerves :)
Ingredients
- Chicken Egg 1 piece
- Arugula 1 bunch
- Rye Bread 2 slices
- Red Caviar 0 oz
Step-by-Step Guide
Step 1
Prepare the poached eggs. For this, take a large pot. Heat the water. When the water starts to boil, stir with a spoon to create a whirlpool. Quickly pour one egg into this whirlpool and continue to maintain the whirlpool by stirring. Cook the egg for 3–4 minutes. Repeat the same process with the second egg.
Step 2
When the eggs are ready, toast the bread (toaster, oven, skillet—whichever is more convenient for you). Place two slices of bread on a plate, top each slice with a poached egg, and garnish with caviar and arugula—this combination is simply 'finger-licking good.'
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