Artichoke, Brie And Crabmeat Omelets, Creme Fraiche, Caviar Recipe

Ingredients

  • 1 c. creme fraiche
  • 1 Tbsp. fresh lemon juice plus
  • 1 tsp fresh lemon juice
  • 1 1/2 tsp chopped fresh tarragon
  • 8 lrg Large eggs
  • 2 tsp herbes de Provence
  • 1/2 tsp salt
  • 1/2 tsp freshly-grnd black pepper
  • 8 ounce jumbo lump crabmeat picked over
  •     for cartilage
  • 1 tsp chopped fresh parsley
  • 2 Tbsp. unsalted butter
  • 3 x artichoke hearts trimmed. and
  •     thinly sliced
  • 8 ounce Saint Andre cheese rind removed,
  •     and sliced thinly
  •     (or possibly other triple-creme cheese)
  • 2 ounce sevruga or possibly osetra caviar
  • 8 slc toasted brioche

Description

Preheat The Oven To 200 Degrees. In A Small Bowl Whisk Together The Creme Fraiche With 1 Tbsp. Of The Lemon Juice, 1/2 Tsp. Of The Tarragon, And A Healthy Pinch Of Salt. Set Aside.…

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