|Toasted Organic Egg Yolk with Caviar and Dill
Chef Greg Brainin of Perry Street – New York, NY
Adapted by StarChefs.com
- 4 eggs, room temperature
- 8 3-inch long, 1 ½ -inch wide, ¼-inch thick
- 1 Tablespoon butter, room temperature
- Salt and white pepper
- Fleur de Sel, to taste
- 4 teaspoons caviar
- 4 dill pluches
For the Eggs:
Using a thermal circulator, bring a water bath to 148ºF.
Cook the eggs for 1 hour, then cool in an ice bath. Separate
the yolk from the white, removing any traces of white from
Spread a thin layer of butter on each piece
of bread. Cut a yolk each yolk in half, laying cut side up
on the bread. Season well with salt and pepper. Top with another
piece of brioche, forming a sandwich.
Set Jade Plancha to level 5 and add a pat
of butter. Sauté the toast until golden on both sides.
Blot on paper towel.
To Assemble and Serve:
Top each egg toast with a quenelle of caviar, a few grains
of Fleur de Sel and a dill pluche.
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