Caviar Egg Toast Recipe

Introduction

Caviar Egg Toast is an elegant yet simple dish that combines silky cured egg yolks with the luxurious flavor of caviar. Crispy fried bread, rich yolks, and fresh chives make for a perfect bite that’s both indulgent and easy to prepare.

Ingredients

• 6 to 8 egg yolks
• 3/4 cup cane sugar
• 3/4 cup kosher salt
• 1/2 cup olive oil (heated but not boiling)
• 6 to 8 small bread squares
• Butter (for frying the bread)
• More olive oil (for frying the bread)
• Chives (to taste)
• Caviar (to taste)

Instructions

1. Step 1: Combine the cane sugar and kosher salt in a bowl until well mixed.
2. Step 2: Place half of the sugar and salt mixture in a small container. Make an indentation for each egg yolk in the mixture.
3. Step 3: Gently place the egg yolks into the indentations, then sprinkle the remaining sugar and salt mixture evenly over the yolks.
4. Step 4: Cover the container with plastic wrap and refrigerate for 2 to 6 hours. For a jammy texture, aim for around 3 hours.
5. Step 5: Carefully rinse each yolk under cold water to remove the curing mixture without breaking them.
6. Step 6: Transfer the yolks to a clean container and pour the warm olive oil over them. Let them sit for 20 to 30 minutes to warm through and develop richness.
7. Step 7: Heat a pan over medium heat and add butter along with a splash of olive oil. Fry the bread squares until they turn golden and crispy on both sides.
8. Step 8: Place one cured yolk on each piece of toast, then garnish with chopped chives and a generous spoonful of caviar.

Tips & Variations

• Use high-quality bread with a firm crumb to hold the yolk and caviar without getting soggy.
• For a stronger onion flavor, finely chop chives or substitute with shallots.
• If you prefer, substitute the olive oil for avocado oil or another mild-flavored oil during the curing step.
• Adjust the curing time to make yolks firmer or softer depending on your preference.

Storage

Store cured egg yolks submerged in olive oil in an airtight container in the refrigerator for up to 3 days. Keep fried toast separate and assemble just before serving for the best texture. Reheat toast briefly in a pan if needed, but avoid microwaving to maintain crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of just yolks?

This recipe requires only yolks to achieve the rich, creamy texture and proper curing. Whole eggs would not cure correctly and could affect the final texture.

Is it safe to eat cured egg yolks without cooking?

Yes, curing yolks in a salt and sugar mixture reduces moisture and creates a safe environment. However, always use fresh, high-quality eggs and handle them carefully to minimize risks.

Caviar Egg Toast Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 108 reviews

Caviar Egg Toast is a luxurious and elegant appetizer featuring salt-cured egg yolks gently warmed in olive oil, served atop crispy golden fried bread squares and topped with fresh chives and premium caviar. This recipe balances the rich, jammy yolks with the saltiness of caviar and the crunch of buttery bread, perfect for sophisticated brunches or special occasions.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 3 hours 30 minutes
• Yield: 8 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: European

Ingredients

Scale 1x2x3x

Egg Yolk Cure

• 8 egg yolks (6 to 8 yolks)
• 3/4 cup cane sugar
• 3/4 cup kosher salt

For Curing and Serving

• 1/2 cup olive oil (heated, not boiling)
• 8 small bread squares (6 to 8 bread squares)
• Butter (for frying the bread, about 2 tablespoons)
• Additional olive oil (for frying the bread, about 2 tablespoons)
• Chives (to taste, finely chopped)
• Caviar (to taste, for topping)

Instructions

1. Prepare curing mixture: Combine the cane sugar and kosher salt thoroughly in a bowl to create the curing base.
2. Set up curing bed: In a small container, spread half of the sugar and salt mixture evenly. Make an indentation for each egg yolk to sit in without running.
3. Cure egg yolks: Carefully place each egg yolk into its indentation. Sprinkle the remaining sugar and salt mixture over the tops of the yolks, completely covering them.
4. Refrigerate: Cover the container tightly with plastic wrap and refrigerate for 2 to 6 hours, allowing the yolks to cure; 3 hours is ideal for a very jammy texture.
5. Rinse yolks: Gently rinse each yolk under cold water to remove excess curing mixture, taking special care to keep them intact.
6. Warm yolks in olive oil: Place the rinsed yolks in a clean container and pour warm (not hot) olive oil over them. Let them sit for 20 to 30 minutes to warm gently and add richness.
7. Fry bread squares: In a heated pan, melt butter and add olive oil. Fry the bread squares until they are golden brown and crispy on both sides. Remove and drain on paper towels if needed.
8. Assemble toasts: Place one prepared yolk on each toast square, top generously with chopped chives, and finish with a generous spoonful of caviar.

Notes

• Use fresh, high-quality eggs and caviar for best flavor and texture.
• Ensure olive oil is warm but not hot to avoid cooking the yolks when warming them.
• Adjust curing time for yolk texture preference: shorter for softer, longer for firmer yolks.
• Serve the toasts immediately after assembling to maintain crisp bread texture.

Keywords: egg yolks, caviar toast, cured egg yolks, appetizer, fancy toast, fried bread, chives, luxury dish, brunch recipe