Open the oysters, detach them from their shells and retain their seawater. Wash and clean the shells well.
Poach the oysters in their water with a drizzle of lemon (be careful that there is no shell waste). You only need one broth. Remove from heat and allow to cool while cooking.
Poach the eggs in a pot of boiling water, adding the four tablespoons of vinegar. Above all, do not salt. Crack the eggs one by one, bringing the white up onto the yolk. Let simmer for 6 minutes. Take the eggs out and cool them in a basin of cold water. Place the poached eggs on a tea towel.
Heat the American sauce by adding 2 sheets of gelatin softened in cold water. Let the sauce cool.
Place the poached eggs on a pie rack and, as soon as the American sauce begins to thicken, top the poached eggs.
Place a Belon oyster on each egg and coat with a layer of half-set jelly, using a brush.
Place the poached eggs with the oysters in the shells and pipe a thin bead of chopped jelly around the eggs.
Decorate each oyster with a teaspoon of caviar.
Arrange the oysters on a dish covered with seaweed.
Serve on the side of warm toast.
Source:Haeberlin Brothers Island Inn Recipes
