CookEat Recipe
Poached Eggs Riga
Poached eggs on lightly buttered caviar toasts with fresh parsley.
Method
Steps
Step 1
Cut twelve round sandwich-bread pieces two inches across and a quarter inch thick. Toast lightly and spread with a little butter. Keep the commercially prepared ready-to-eat pasteurized black caviar refrigerated according to its label until assembly.
Step 2
Bring the three and a half quarts water to a boil in a wide pan deep enough for at least four inches of water and six eggs without crowding, and add the one tablespoon vinegar. Wet a plate with the separate one tablespoon cold water. Carefully crack six clean, intact, commercially in-shell pasteurized eggs onto it without breaking the yolks. Slide into the water and poach for about three minutes, until the whites are set. Lift with a skimmer and trim any loose edges. Repeat with the other six eggs in the same bath.
Step 3
Spread half a teaspoon caviar on each of the twelve toasts, six teaspoons in total. Trim and drain the poached eggs and put one on each toast. Arrange on a clean warm dish lined with a food-safe folded napkin, decorate with a little washed parsley and serve promptly.
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