Cook eggs in the circulator at 65 degrees for 1 hour. Cool in an ice bath, then separate the yolk from the white and be sure to clean all the white off the egg.

Spread a thin layer of butter on each piece of bread. Cut a yolk in half and lay on the bread, cut side up. Season well with salt and white pepper, sprinkle generously with dill pluche and top with a piece of bread.

Set the grill on 5. Add a pat of butter and saute the toast until golden on both sides. Blot on a piece of paper towel. Serve with fleur de sel and caviar.

Cook eggs in the circulator at 65 degrees for 1 hour. Cool in an ice bath, then separate the yolk from the white and be sure to clean all the white off the egg.

Spread a thin layer of butter on each piece of bread. Cut a yolk in half and lay on the bread, cut side up. Season well with salt and white pepper, sprinkle generously with dill pluche and top with a piece of bread.

Set the grill on 5. Add a pat of butter and saute the toast until golden on both sides. Blot on a piece of paper towel. Serve with fleur de sel and caviar.