Toasted Organic Egg Yolk with Caviar and Dill
Chef Greg Brainin of Perry Street – New York, NY
Adapted by
December 2006

Yield: 4 Servings

Toasted Organic Egg Yolk with Caviar and Dill on StarChefs.comIngredients:

  • 4 eggs, room temperature
  • 8 3-inch long, 1 ½ -inch wide, ¼-inch thick slices Brioche
  • 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 the yolk.

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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