• Monday, September 28, 2020

Caviar Canape

Toasted Organic Egg Yolk, Caviar and Dill
March 11, 2014

room temperature organic eggs
brioche, cut 3” long and 1.5” wide, 1/4” thick
butter, room temperature
salt and white pepper
dill pluche


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.

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