Eggs Norwegian & Caviar Recipe

Prepare poaching liquid

Fill a wide shallow saucepan with 3–4 inches (8–10 cm) of water. Add white vinegar and 1/2 tsp salt. Bring to a gentle simmer over medium heat — small bubbles should come from the bottom but do not boil vigorously.

Poach the eggs

Crack each egg into a small ramekin. Stir the simmering water to create a gentle vortex, then slip one egg at a time into the center. Poach for 3 minutes for a runny yolk or 3 1/2–4 minutes for slightly firmer. Remove with a slotted spoon and transfer to a warm plate lined with paper towel. Season lightly with a pinch of salt.

Sauté spinach

While eggs poach, melt 2 tbs unsalted butter in a skillet over medium heat. Add baby spinach and a pinch of salt; sauté just until wilted, about 1–2 minutes. Remove from heat and keep warm.

Prepare tomato garnish

Slice the ripe tomato into 4–6 thin rounds. Lightly season with salt and a squeeze of lemon if desired. Keep warm or at room temperature.

Split and toast the English muffins or brioche halves. Spread each toasted half with the 1 tsp butter while hot.

Arrange smoked salmon slices on top of each toasted half (reserve a few delicate curls for the final plating).

Set up a double boiler

Use a heatproof bowl that sits over (but does not touch) a saucepan of simmering water. Bring the water to a gentle simmer and reduce heat so the steam warms the bowl without overheating.

Whisk yolks

In the bowl, whisk together 3 egg yolks, 1 tsp cold water, 1 tbsp lemon juice and 1 tsp tomato paste until smooth and slightly thickened.

Place the bowl over the simmering water and whisk constantly. The yolk mixture should thicken slightly and reach a temperature where it ribbons off the whisk — about 3–4 minutes. Do not let it scramble; remove from heat immediately if it becomes grainy.

Very slowly drizzle the hot melted butter into the yolk mixture while whisking steadily to create a smooth, thick sauce. Start dropwise, then in a thin stream as the emulsion forms. Whisk until fully incorporated.

Whisk in remaining 1/2 tsp salt and 1 tsp white pepper or a small pinch of cayenne. Taste and adjust lemon or salt if needed. Keep the hollandaise warm over the residual steam (or in a thermos) until plating; do not overheat or it will break.

Assemble each portion: place a buttered toasted half topped with smoked salmon on a plate. Nestle a small handful of wilted spinach over the salmon, then gently place one poached egg atop the spinach.

Spoon warm tomato hollandaise around and over each egg — about 2 tablespoons per portion, leaving the yolk slightly exposed if you like it runny.

Add caviar: place about 7–8 g (roughly a teaspoon) of caviar atop each egg or on the sauce beside it. Garnish with reserved salmon curls, a sprinkle of chopped chives and a small sprig of fresh dill if using. Serve immediately with lemon wedges on the side for brightness.