EGG CAVIAR
Yields: 6 servings
Ingredients
6 large organic eggs
1/2C crème fraiche
1/2C heavy cream
1 lemon zest chopped fine
1 t lemon juice
2 T chopped chives
fleur de sel
cracked black pepper
caviar, kind of caviar and amount is up to you
1 pastry bag and a star tip
1 C cauliflower
4 oz heavy cream
2 C milk
Method: Eggs
Crack the small end of the egg with an egg topper. Gently remove the egg. Separate the yolk from the white. Put the yolk back in the shell.
Method: Cauliflower Cream
Cut the cauliflower into small pieces. Place in a pot with
the milk, season with salt. Bring to a boil and cook until tender. Strain out milk, add cream and bring to a boil. Reduce heat
and simmer for 5 minutes. Transfer to a blender and puree until very fine. Adjust seasonings.
Method: Cream
Chill a mixing bowl in the freezer for 15 minutes. Mix the two creams and whisk to medium hard peaks. Fold in lemon zest, juice and chopped chives (save 1/2 tbs. chives for garnish). Put cream in the pastry bag.
To Finish:
Bring a pot of water to 180º F. Float eggs in water for 5 minutes.
Do not boil. Reheat cauliflower cream. Remove eggs. Put a pinch of fleur de sel, chives and black pepper in each egg. Spoon a little cauliflower in. Squeeze in a little whipped cream to about 1/4 inch from the top. Spoon caviar on top of cream.
Serve immediately.