Farm Eggs “à la coque” with Atlantic Caviar

Recipe courtesy of Chef Nico Romo of Fish in Charleston, South Carolina
  • 2 eggs (preferably fresh from a local farm)
  • Salt, to taste
  • 1 teaspoon truffle oil
  • 2 small croutons
  • 1 teaspoon cooked, minced bacon
  • 1 teaspoon chopped chives
  • 1 teaspoon minced shallot
  • 1 tablespoon crème fraiche
  • 1 teaspoon Sturgeon black caviar  

“The caviar I use comes from a sustainable acquaculture farm in the foothills of North Carolina in a community called Happy Valley. Flavor-wise it has a smooth, robust, and nutty flavor. It’s best to eat raw, so I decided to use it as a topping for eggs à la coque, a classic dish. Years ago in France, food critics used to judge a chef by how well they made their eggs à la coque. I thought: ‘Why not put caviar on top of it?’” —Chef Nico Romo, Fish, Charleston, South Carolina

Yield: 2 servings


  1. In a saucepan, bring water to a boil. Gently add eggs; boil three minutes. Remove; set aside.
  2. Using an egg topper, remove the top part of the egg and shell.
  3. Serve eggs in egg cups or other small bowls.
  4. Top with truffle oil, croutons, bacon pieces, chives, and shallot. Add crème fraiche and caviar.

Add new comment