Soft-Boiled Egg with Caviar – Breakfast for Special Days

Egg and caviar are more closely related than you'd think – both are eggs, after all. Maybe that's why they get along so well. The creamy yolk picks up the caviar's salt and carries it along without taking anything away. A dish for birthday breakfasts, the first of January, or a Tuesday that has earned it.

Ingredients for 2

• 4 very fresh eggs
• 30–50 g caviar, for example our Imperial Baerii with its nutty note
• 2 slices of good white bread or brioche
• butter
• chives, if you like

How it's done

Take the eggs straight from the fridge into boiling water and cook them for exactly six and a half minutes. Cool them immediately under cold water. The result: set white, runny centre. If you prefer the yolk creamy and waxy, add another thirty seconds.

Peel the eggs carefully – easiest under cold running water – halve them and arrange cut side up. Salt lightly, but sparingly: the caviar brings its own. Set a small spoonful of caviar on each half.

Serve with buttered, briefly toasted bread. The yolk replaces any sauce.

Our tip

Eggs a week before their best-before date peel far more easily than very fresh ones. For a dish where looks matter, that's a real argument.