Artichoke' Brie' and Crabmeat Omelets with Lemon Creme Fraiche and Caviar

Ingredients

  • 1 cup creme friche
  • 1 tablespoon plus 1 teaspoon fresh lemon juice
  • 1 1/2 teaspoons minced fresh tarragon
  • 8 large eggs
  • 2 teaspoons herbes de Provence
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 8 ounces jumbo lump crabmeat, picked over for cartilage
  • 1 teaspoon minced fresh parsley
  • 2 tablespoons unsalted butter
  • 3 artichoke hearts, trimmed and thinly sliced
  • 8 ounces Saint Andre cheese, or other triple-creme cheese, rind removed and sliced thinly
  • 2 ounces sevruga or osetra caviar
  • 8 slices toasted brioche

Description

Artichoke' Brie' And Crabmeat Omelets With Lemon Creme Fraiche And Caviar

Emerils Favicon Emerils
View Full Recipe



Found Country:US image description
Back to top