Poached Eggs with Caviar and Creme Fraiche Recipe

Poached Eggs with Caviar and Creme Fraiche Recipe

Prep Time


Cook Time

45 minutes


Poached Eggs with Caviar and Creme Fraiche Recipe

Recipe courtesy of chef Jean-George Vongerichten and CITY Magazine.

To see how to make creme fraiche, click here.

See how this recipe fits into our food trends by clicking here.


  • For the Vodka Crème Fraîche: 1/2 cup crème fraîche
  • 1 teaspoon lemon juice
  • 1 teaspoon vodka
  • 1/4 teaspoon salt
  • one pinch cayenne pepper
  • For serving: 2 tablespoons parsley leaves
  • 2 tablespoons chives, cut in one-inch batons
  • 2 tablespoons chervil, large stems removed
  • 8 pieces brioche, cut into two-inch circles
  • 2 tablespoons tarragon leaves
  • 2 tablespoons melted butter
  • 1 tablespoon olive oil
  • 120 grams caviar
  • 1/2 cups of beans
  • poached eggs


  • 1 Combine 1/2 cup crème fraîche, 1 teaspoon lemon juice, 1 teaspoon vodka, 1/4 teaspoon salt and one pinch cayenne pepper in a bowl and whisk until you have soft peaks. Do not over whip.
  • 2 Poach eggs in 140 degree water for 45 minutes. Keep a thermometer in the water and if temperature falls below 140, add a little simmering water to maintain temperature. Shock in ice water until cool.
  • 3 Crack eggs into a spoon and use your finger to brush away excess liquid. Lay egg in ground panko and coat well. Fry at 400 degrees for approximately 20 seconds or until golden brown---season immediately with salt.
  • 4 Place 2 tablespoons of whipped crème fraîche mix on the left side of an appetizer plate.
  • 5 Toss the brioche with the butter and toast in a 350 degree oven until golden.
  • 6 Mix all herbs together and place at the right of the crème fraîche. Arrange the brioche on the plate and top with the fried eggs. Place 1/2 ounce caviar on each egg. Drizzle olive oil on top of herbs.


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