Ingredients
- 1 cup creme fraiche
- 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
Food Network
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