Caviar Egg Toast
Serves 4
15 mins prep
30 mins cook
180 mins Fridge Time
225 mins total
Caviar Egg Toast inspired by the signature Jean Georges one. I served mine open faced because, I wanted direct yolk to mouth action 😅.
0 servings
First, combine the sugar and salt.
Secondly, add half of the mixture to a small container. Then, make an indentation per every yolk.
Place the yolks over the sugar/salt and sprinkle the rest on top.
Cover in plastic wrap. Then, cure in the fridge for 2-6 hours. I did 3 hours because I wanted them very jammy.
Then, rinse each yolk VERY carefully.
Place the yolks in a clean container and add the warm/hot olive oil on top. Then, let them sit 20-30 minutes. I do this to warm them up and add some richness.
In a heat pan add some butter and olive oil. Then, fry the bread until golden.
Lastly, add one yolk to each toast. Then, top with chives and a lot of caviar.
