Poached Eggs in a Nest with Crème Fraîche & Caviar

• 6 eggs
• 200ml crème fraîche
• salmon cavier
• iceberg lettuce
• 2 tbsp white vinegar
• 1 tsp salt
• 1 tsp sweet paprika
• 1⁄2 tsp flaked salt
• 3 tsps lemon juice

Method

Poach eggs in simmering water with vinegar and salt. Drain and refrigerate. Mix crème fraîche, paprika, flaked salt and lemon juice, and chill.

Place the eggs on a bed of shredded iceberg lettuce, either in individual dishes or on one large serving platter. Divide spiced crème into six and blanket each egg. Top with caviar. Serve chilled with crusty baguette or sourdough.