Bread Nests
- 6 slices French bread, 1 inch [2.5 cm] thick and 4 to 6 inches [10 à 15 cm] in diameter.
- 3 tablespoons [45 ml] melted butter
- 6 eggs
- 6 tablespoons [90 ml] black caviar
Seafood Sauce
- 1 tablespoon [15 ml] butter
- 2 tablespoons [30 ml] carrot, finely chopped
- 2 tablespoons [30 ml] green onion, finely chopped
- 2 tablespoons [30 ml] celery, finely chopped
- 2 tablespoons [30 ml] white onion, finely chopped
- 1 tablespoon [15 ml] flour
- 2 tablespoons [30 ml] tomato paste
- 1/2 cup [125 ml] white wine
- 1 cup [250 ml] boiling milk
- Salt and pepper
- 1 cup [250 ml] whipping cream
- Few drops Tabasco sauce
Filling
- 1 tablespoon [15 ml] butter
- 24 medium shrimps, fresh or frozen, shelled, deveined and halved
- 24 small whole oysters, drained
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Bread Nests
- Carefully remove crusts from bread slices.
- Make a whole in the center, no more than half of the thickness.
- Brush all over with melted butter.
- Reserve.
- Prepare sauce and filling.
- Preheat oven to 350°F [180°C].
- Arrange bread nests on a cookie sheet in the center of the oven and bake for 10 minutes.
- Poach eggs as usual.
- On a large serving platter or on individual plates, arrange nests; fill each nest with a poached egg.
- Coat with seafood sauce; top each with 1 tablespoon [15 ml] black caviar.
Seafood Sauce
- Melt butter in a heavy bottom casserole; add carrot, green onion, celery and white onion; cook for 3 minutes over low heat.
- Away from heat, mix in flour and tomato paste.
- Add wine and milk; wisk, with a metal wisk, until well blended.
- Add salt and pepper.
- Cook over medium heat for approximately 10 minutes.
- Add cream and Tabasco sauce; cook over high heat, stirring every once in a while, for 20 minutes.
- Keep warm while preparing filling.
- Add filling to sauce.
Filling
- In a heavy bottom frypan, melt butter.
- Fry shrimps until pink.
- Add oysters and cook until they start to curl.
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