Boiled Eggs VIP
One of the best ways to serve fresh salmon roe or caviar on the morning, this double eggs breakfast is a perfect communion between land and ocean. Pleasing to the eye and very chic.
Servings: 4
Ingredients
- 4 eggs, organic
- 0.5 cup sour cream
- 1 tablespoon milk
- 1 tablespoon chives
- 1 tablespoon Vodka or dry vermouth, Noilly Prat
- Salt and pepper, to taste
- 2 ounces Salmon roe or sevruga caviar
- Baguette for mouillettes
- Salted butter to spread on the mouillettes
Instructions
- Mix the sour cream with milk, chives, and Vodka. Season with salt and pepper; reserve in a saucer.
- Place the eggs gently in boiling salted water for 3 minutes to 3 minutes and 15 seconds. Place the eggs on eggcups.
- Cut off the top. Serve with a tablespoon of chive cream and a teaspoon of salmon roe or caviar.
- Serve immediately, with crispy buttery mouillettes on the side.
Notes
What are mouillettes? Mouillettes are little fingers of toasted bread, a small set of edible cutlery with which to stir, mop and thoroughly enjoy the inside of your boiled egg.
Mouillettes are traditionally spread with butter (preferably salted), but the concept is more than open to variations, and you should absolutely feel free to dress your mouillettes as you like.
