Recipe courtesy of chef Jean-George Vongerichten and CITY Magazine.
To see how to make creme fraiche, click here.
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- 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.