Fish roe is considered to be Greek caviar. It has high nutritional value, golden yellow colour, delicate taste and an aftertaste that lasts; it deserves to be accompanied by fine wines. Try this poached eggs with fish roe recipe and combine it with a Premium Chardonnay from Oenou Yi-Ktima Vassiliades for a late brunch that will fascinate you!

Ingredients (for two):

For the eggs

  • 4 eggs at room temperature
  • White vinegar

For the spinach

  • 50 gr. baby spinach, washed

For the hollandaise sauce

  • 1 tbsp white vinegar
  •  2 tbsps white wine
  • Freshly ground pepper
  • 1 thyme spring
  • 2 yolks at room temperature
  • 125 gr. butter
  • ½ lemon, the juice
  • Salt

For serving

  • 4 bread slices
  • 4 tsps grated fish roe


  1. In a sauce pan add about 5 cm of water; add 1 tbsp. white vinegar per water litre.
  2. Bring the water to a boil the water and lower the temperature.
  3. Break an egg in a bowl. Pour the egg into the water and, with a slotted spoon, gently push the egg white close to the yolk.
  4. Boil it for about 2.5 minutes to achieve a soft yolk. Remove with a slotted spoon and place on a plate with kitchen paper to drain.
  5. Repeat with the remaining eggs and set aside.
  6. For the spinach, add water and salt in a saucepan and bring to a boil. Add the spinach and cook for a minute just to soften. Drain and set aside.
  7. For the hollandaise sauce, place the vinegar, wine, pepper and thyme in a small saucepan and boil until 2/3 of the volume of liquid evaporates.
  8. Transfer what is left to a blender.
  9. Add the yolks and homogenise the ingredients by pressing the button 2-3 times intermittently.
  10. Melt the butter, turn on the blender at the slowest continuous speed and slowly add to the yolk mixture.
  11. Add the lemon juice, salt and extra pepper if needed. Leave the sauce in the blender.
  12. To assemble toast the bread and serve two slices per person.
  13. First place the spinach, a poached egg on top on each slice and pour over some hollandaise sauce.
  14. Garnish with grated fish roe and accompany with a glass of Premium Chardonnay from Oenou Yi-Ktima Vassiliades for an unforgettable brunch!

*Recipes and dishes presented on the website are not applied in the winery’s restaurant “PLAYIA“.