Eggs on Eggs for Easter

by Olga Schafranek |

I don't give Spring enough credit.  I love to complain about the winter on the east coast, being a California girl by birth. I obsess over the fall. And who doesn't  favor Summer? But I always forget about how awesome Spring is. The days start to warm up, things start blooming, tiny pieces of color poke through with  newness. We start to awaken after the gray and sleepy winter (winter is only pretty and white for like two days).

With Spring also comes the end of the harvest for our caviar farms. So the Easter Bunny isn't  the only one bringing eggs.

Eggs on eggs is a classic caviar pairing, but even more fitting for springtime and Easter. If you are hosting family and friends or feel like making a special breakfast, a simple Eggs Benedict topped with our Estate Caviar certainly adds a touch of elegance.


I took a cooking course as part of my hospitality degree and, for some reason, the memories I have leftover from the hollandaise class are stressful. It was all about not scrambling the eggs and whisking perfectly and ice baths on the side and warm but not too cool but not too hot. Over the years, I have improved my "heating without scrambling my eggs" game. I find that not photographing or texting during helps. But I still manage to avoid making hollandaise - leaving it up to restaurants for brunch, instead.

Until someone on the Tsar Nicoulai team introduced me to this easy blender version. I am ready to make this dish every Saturday morning, guys! Just keep bringing the caviar.

After you have made your hollandaise, you can keep it warm in a heat proof bowl sitting  over a saucepan on the stove top until you need it. Make sure the bottom of the bowl isn't touching the water and that the water isn't actually simmering/boiling. You know - hot, but not too hot, but not too cool.

Once your hollandaise is ready and waiting, toast an English muffin, sear or grill a tomato slice, and poach some eggs. Top the toasted muffin with the  tomato slice, then the poached egg, the hollandaise and, the star  of the show, caviar.


Sunshine, rebirth of the land, and caviar? Kudos to you, Spring.

To try this dish, order Estate Caviar here.

Na Zdorovye!


Blender Hollandaise
Adapted from the Food Network website

 1 large egg yolk
 1 1/2 teaspoons freshly squeezed lemon juice
 Pinch of white pepper
 1/2 stick of unsalted butter
 1/2 teaspoon kosher salt


 1. Put the egg yolk, lemon juice, and white pepper in a blender. Pulse a couple times to combine.

 2. Melt the butter in a microwave or on the stove top until just melted. With the blender running, gradually add the melted butter into the egg to make a smooth, frothy sauce. If the sauce is very thick, blend in a teaspoon of lukewarm water to loosen it up. Season with the salt.

I used an immersion blender and it worked beautifully. Game. Changer.