In this episode of What Celian Eats, Chef Dominique Ansel brings his 1-year old son, Celian, back to his first "home" in NYC: Chef Daniel Boulud's renowned Restaurant Daniel. Dominique served as Daniel's Executive Pastry Chef for six years when he first moved to the U.S., and now it's time to bring little Celian back home to visit his "Papa" Chef Daniel and learn his recipe for Submarine eggs, a breakfast tradition that Daniel cooks for his own children each Sunday morning.
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Here's the recipe:
Submarine Eggs with Caviar and Smoked Salmon
By Chef Daniel Boulud
Ingredients:
4 slices brioche or pullman bread, 1 ¼-inch thick
4 eggs
2 tablespoons butter
4 ounces Daniel Boulud Artisanal Smoked Salmon
50 grams sturgeon caviar or salmon roe or (optional)
1 tablespoon chopped chives or dill
Method:
1) Using a 2-inch round, or any shape cookie cutter, punch a hole in the bread.
2) In a large non-stick sauté pan over medium heat, melt 1 tablespoon of butter. Place all of the slices of bread in the pan and crack one egg into each hole. Add the punched-out centers of the bread around the pan and season the eggs with salt and pepper. Continue to cook until the bottom of the bread is toasted and the egg has started to set. Carefully flip each slice and round over using a flat rubber spatula and add another tablespoon of butter to the pan. Continue cooking until the other side of the bread has toasted and the egg is done to your liking.
3) Transfer the Submarine Eggs and rounds onto dinner plates and top the rounds with some smoked salmon. Sprinkle some chopped dill or chives over the dish and add a nice dollop of caviar or salmon roe on top of each egg.
Visit Restaurant Daniel in New York City:
www.danielnyc.com/
For your information about Chef Dominique and Dominique Ansel Bakery, visit: www.DominiqueAnsel.com
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