Savory Herb French Toast with Peekytoe Crab & Beluga Hybrid Caviar
Time: 60 minutes
With Beluga Hybrid Caviar and Peekytoe Crab being the showstoppers that they are, it is a no-brainer to combine them for an outstanding brunch.
INGREDIENTS
Yield: 4 servings
- 4 one-inch thick slices of Brioche or Challah Bread
- 5 tbsp butter
- 1 custard base (below)
- 8 oz Peekytoe Crabmeat
- 2 ea. ripe Haas avocado
- 1 ea. lemon
- 8 oz crème fraiche
- 125 g Giaveri Beluga Hybrid Caviar
- Custard Base Ingredients:
- 4 whole large eggs
- 1 C whole milk
- 1 tbsp Dijon mustard
- 2 tbsp thinly sliced chives
- 1 tbsp parsley
- 1 tbsp tarragon
- 1 Tbsp chervil
- 2 tbsp fresh cracked black pepper
- 4 tbsp grated parmesan
- 1 tbsp minced shallot
- 1 tbsp Kosher salt
PREPARATION
Step 1
Combine all ingredients for the custard base in blender and blend on high for 20 seconds to combine.
Step 2
In a shallow baking dish, soak sliced brioche in custard base for 1 hour.
Step 3
Heat a nonstick pan or griddle on medium high heat. Melt four tablespoons of butter and cook brioche until golden brown on both sides.
Step 4
Warm crab in a saucepan with one tablespoon of butter very gently. Season with lemon juice. Cut avocados in half, remove the pits and carefully slice into strips with the skin still on. Scoop out avocado flesh onto slices of French toast and dress with crème fraiche
Step 5
Top with warm crab and Giaveri Beluga Hybrid Caviar.
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