Charlie Palmer's Brioche “toad in a hole” with Black River Caviar

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Step 1

Bring a medium saucepan of water to a simmer. Add apple cider vinegar to simmering water. Using a large spoon or whisk, carefully swirl water in either direction to create a vortex. Crack eggs into swirling water, one at a time. Cook for 3 ½ to 4 ½ minutes, depending on preferred yolk doneness. Remove each egg with a slotted spoon and reserve on a paper towel.

Step 2

Place creme fraiche in a medium sized mixing bowl and whisk for 1-2 minutes, until slightly thickened and airy. Slice chives very thinly and reserve for plating.

Step 3

Heat cast iron griddle to medium heat. Meanwhile, carefully cut a 2” hole in the center of brioche slices. Add butter to a hot griddle. Toast brioche slices for 1.5-2 minutes on each side. Remove brioche when golden brown and crisped.

Step 4

To plate: Place toasted brioche in the center of the plate. Using a spoon, place one poached egg inside of the 2” hole in the brioche. Place 1 tbsp whipped creme fraiche on top of the poached egg, and garnish with Black River Caviar and shaved chives.