By Beleaev Family | International Caviar & Gourmet, Head Office London | beleaev.com
Poached eggs with caviar on sourdough is the breakfast that proves luxury doesn't need complexity. Toasted sourdough, a properly poached egg with a runny yolk, a generous spoon of caviar, and a few flakes of salt. Done in 10 minutes.
The single hardest part is the poach. Use very fresh eggs. Add vinegar to the water. Stir a whirlpool. Slide the egg into the centre. Three minutes for a soft yolk. Lift, drain, plate.
Key Takeaways
- Use very fresh eggs (under 5 days old) for clean poaching
- White wine vinegar in the poaching water
- 3 minutes for soft runny yolk
- 10-12g of [Oscietra](https://beleaev.com/products/royal-oscietra-caviar-copy) per egg
- Build to order, eat fast
The Ingredients
Serves 2
- 4 large very fresh eggs
- 2 thick slices of sourdough
- 30g cold unsalted butter
- 20-25g Royal Oscietra
- 1 tbsp white wine vinegar (for poaching water)
- A few flakes of Maldon sea salt
- 1 tsp finely sliced chives, optional
The Method
Step 1: Set Up
Bring a wide shallow pan of water to a barely visible simmer. Add the vinegar.
Crack each egg into a separate small ramekin. Toast the sourdough until deep golden.
Step 2: Poach
Stir the simmering water into a gentle whirlpool with a wooden spoon. Slide one egg into the centre. Repeat with another egg in the opposite side.
Poach for 3 minutes for soft yolk. Lift out with a slotted spoon, drain on kitchen paper for 30 seconds. Repeat with the remaining 2 eggs.
Step 3: Butter and Plate
Spread cold butter generously on the hot toast. Place 2 poached eggs on each slice. Wait 30 seconds for the eggs to cool slightly.
Step 4: Top with Caviar
Spoon 5-6g of caviar onto each egg (so 10-12g per slice). The caviar lands on the egg, not the toast. Add a flake of sea salt and chives. Serve immediately. Cut into the eggs at the table for the runny yolk effect.
Tips for Getting It Right
Fresh eggs poach better. The white of a fresh egg sits tightly around the yolk. Older eggs have loose, watery whites that scatter into ribbons.
Vinegar in the poaching water. The acid helps the white coagulate quickly around the yolk. Don't substitute lemon juice, the flavour comes through.
The whirlpool. Stirring before adding the egg creates a small vortex that wraps the white tightly around the yolk. Skip this step and you get loose, scattered eggs.
Cool the egg before adding caviar. Hot poached eggs above 60C ruin caviar texture.
Variations and Pairings
With Beluga: Use 20g of Beluga XXL total. Skip the chives.
With smoked salmon: Add 25g of cold-smoked salmon between the toast and the poached egg. More substantial brunch.
With avocado: Add a layer of mashed avocado below the egg.
Wine pairing: Champagne or a chilled glass of dry English white.
For more egg dishes, see our caviar eggs benedict and caviar scrambled eggs recipes.
Frequently Asked Questions
How fresh do eggs need to be?
Within 5 days of laying for clean poaching. Older eggs have loose whites that scatter. Test: put the egg in cold water. Fresh sinks, old floats.
Why does the egg break apart?
Either the eggs are too old (loose whites) or the water is at a rolling boil (the bubbles tear the white). A barely visible simmer with vinegar is the right intensity.
Can I poach eggs in advance?
Yes. Poach to slightly under-done (2.5 minutes), drop into iced water. Reheat in hot (not boiling) water for 60 seconds before serving.
What if I'm cooking for more people?
Poach in batches of 2-3 eggs at a time. Don't try to fit 6 eggs in one pan.
Further Reading
Poached eggs with caviar on sourdough is one of those breakfasts that quietly defines weekend luxury. Discover Beleaev's caviar collection at beleaev.com.
Beleaev is an international caviar and gourmet house headquartered in London, with fulfilment hubs across the UK, Europe, the UAE, and the United States. We deliver responsibly farmed Beluga, Oscietra, Sevruga, and Kaluga caviar to customers in each region within 24 to 48 hours.
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