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–+ servings

Caviar Egg Toast

By: Nadia Aidi
|
Servings: 4
Caviar Egg Toast inspired by the signature Jean Georges one. I served mine open faced because, I wanted direct yolk to mouth action 😅.
Prep 15 minutes
Cook 30 minutes
Fridge Time 3 hours
Total 3 hours 45 minutes

Ingredients

  • 8 egg yolks 6 to 8 egg yolks
  • 3/4 cup cane sugar
  • 3/4 cup kosher salt
  • 1/2 cup olive oil heated up but not like boiling
  • 8 small bread squares 6 to 8 bread squares
  • Butter for frying the bread
  • More olive oil for frying the bread
  • Chives to taste
  • Caviar to taste

Instructions

  • 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.

Nutrition

Calories: 652kcal, Carbohydrates: 65g, Protein: 12g, Fat: 39g, Saturated Fat: 8g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 24g, Trans Fat: 0.01g, Cholesterol: 389mg, Sodium: 21503mg, Potassium: 124mg, Fiber: 2g, Sugar: 41g, Vitamin A: 520IU, Vitamin C: 0.1mg, Calcium: 130mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info