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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