Make Your Own: Toasted Egg Yolk and Caviar with Herbs

The Dempsey Cookhouse and Bar

An immaculate signature by Chef Jean-Georges Vongerichten, let us help you add a bit of indulgence to your usual home meals. Enjoy with a glass of Champagne.

Good for two

What’s in the Kit?

2 egg toasts
1 container of chopped herbs (dill and chives)
30g tin of caviar


1. Preheat your oven to to 177°C (350°F).
2. Place the egg toasts on a tray and put into the oven for 2 minutes.
3. Once the toasts are warm, sprinkle the chopped herbs on top.
4. Top each toast with a generous spoonful of caviar.
5. Enjoy!






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