Seafood and Poached Egg Breakfast

Preheat the oven to 400 °F (200 °C).
Add about 5 inches of water to a saucepan or a tall rimmed frying pan. Bring the water to a boil.

Cut 2–4 pieces of plastic cling wrap, enough to have one for each egg. Generously oil one side of the plastic, in the middle. Put one piece of plastic in a cup, gently break an egg into it without breaking the yolk, salt it and tie so that there is a little bit of space on top of the egg. Do the same with the rest of the eggs. Cut the break into 4 slices. Butter the top of the bread.

Oil each side of a cookie sheet (or any oven safe dish). Place sliced bread onto the sheet. Bake until golden brown. While the bread is in the oven, dip the “bags” of eggs into the boiling water. Cook from 3 to 5 minutes, depending on the desired degree of doneness.
Remove the bread from the oven and place on a plate.

Place slices of smoked salmon on the bread. Add desired amount of pepper.
Take the egg bags out of the water and carefully cut the plastic. Place one egg on each piece of bread. Put a spoonful of red caviar on the eggs and serve immediately.