Fish roe is considered to be Greek caviar. It has high nutritional value, golden yellow colour, delicate taste and an aftertaste that lasts; it deserves to be accompanied by fine wines. Try this poached eggs with fish roe recipe and combine it with a Premium Chardonnay from Oenou Yi-Ktima Vassiliades for a late brunch that will fascinate you!
Ingredients (for two):
For the eggs
- 4 eggs at room temperature
- White vinegar
For the spinach
- 50 gr. baby spinach, washed
For the hollandaise sauce
- 1 tbsp white vinegar
- 2 tbsps white wine
- Freshly ground pepper
- 1 thyme spring
- 2 yolks at room temperature
- 125 gr. butter
- ½ lemon, the juice
- Salt
For serving
- 4 bread slices
- 4 tsps grated fish roe
Preparation:
- In a sauce pan add about 5 cm of water; add 1 tbsp. white vinegar per water litre.
- Bring the water to a boil the water and lower the temperature.
- Break an egg in a bowl. Pour the egg into the water and, with a slotted spoon, gently push the egg white close to the yolk.
- Boil it for about 2.5 minutes to achieve a soft yolk. Remove with a slotted spoon and place on a plate with kitchen paper to drain.
- Repeat with the remaining eggs and set aside.
- For the spinach, add water and salt in a saucepan and bring to a boil. Add the spinach and cook for a minute just to soften. Drain and set aside.
- For the hollandaise sauce, place the vinegar, wine, pepper and thyme in a small saucepan and boil until 2/3 of the volume of liquid evaporates.
- Transfer what is left to a blender.
- Add the yolks and homogenise the ingredients by pressing the button 2-3 times intermittently.
- Melt the butter, turn on the blender at the slowest continuous speed and slowly add to the yolk mixture.
- Add the lemon juice, salt and extra pepper if needed. Leave the sauce in the blender.
- To assemble toast the bread and serve two slices per person.
- First place the spinach, a poached egg on top on each slice and pour over some hollandaise sauce.
- Garnish with grated fish roe and accompany with a glass of Premium Chardonnay from Oenou Yi-Ktima Vassiliades for an unforgettable brunch!
