Eggs Sambuie

I have friends over for meals all the time and when we’re both feeling a little adventurous, I’ll create something just for them. Does it always turn out well? Ahem, of course it does (not really, but that’s the breaks). One of my most successful creations turned out to be this little number that I whipped up for brunch with my friend Samantha. Sammy has a thing for Drambuie, and I just happened to have some handy so I decided to incorporate it.

So here’s the deal:

Take your egg rings and press them through the bread slices so you got two round pieces of bread for a base. Put them aside and put your egg rings in a huge frying pan. Turn on the heat to about medium. Spray the pan and rings with some olive oil non-stick spray. Crack the eggs into the rings and let them poach nice and slow. Take those bread wheels and brush them on both sides with Drambuie. Let them sit for a sec and then brush them down with the olive oil. Toss them into the pan and toast em up on both sides. Once the eggs are done to about medium, take em out of the rings and put em on top of the toast. Sprinkle with salt and pepper. Then put 1 Tbsp of sour cream on top of each egg (indent a little cup in the sour cream). Put ½ tsp of caviar in the sour cream cup and then put the whole thing on a small plate. Garnish the plate with a little drizzle of EVOO and some thyme. Your best bet when eating this is to smear the caviar and sour cream across the top.