Toasted Organic Egg Yolk With Caviar A..

Provided by Greg Brainin, Jean-Georges, New York

Adapted by StarChefs.com

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Prep: 20 mins
Cook: 1 hr., 15 mins
Ready in:

Serves:

Ingredients

Eggs:
4 eggs, room temperature
8 3- inch long, 1 1/2 -inch wide, 1/4-inch thick slices Brioche
1 tablespoon butter, room temperature
Salt and white pepper
Garnish:
Fleur de Sel, to taste
4 teaspoon caviar
4 dill pluches

Cooking Instructions

For the Eggs:

Using a thermal circulator, bring a water bath to 148°F. 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.