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.