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