Brioche French Toast Topped with Cured Egg Yolk
How to Make It
Cured Egg Yolk (first three ingredients):
In a mixing bowl, whisk together salt sand sugar.
In a baking dish or cake pan, evenly spread out 2/3 of the salt mixture. Create 7 small divets, spacing them out evenly. Place an egg yolk into each divot, then cover them with the remaining 1/3 salt mixture. Cover in plastic wrap and refrigerate for at least 3 days.
Remove from the fridge and check for doneness: the yolks should be firm. If they are still soft/runny, cover and refrigerate for 1 more day until completely firm. Remove from fridge, rinse yolks under cold water to remove excess salt/sugar. Dry the yolks in the oven at 150°F for about 1-2 hours, until they’re translucent. Store in airtight container for up to 1 week. (TIP: Cured egg yolks can be served with sweet or savory dishes. Try grating them onto carbonara pasta, salads, ice cream, warm brownies or pancakes.)
Brioche French Toast:
In a stand mixer fitted with a whisk attachment, combine all ingredients and mix on medium until combined. (You can also mix in a large bowl using a hand blender).
Slice brioche into 1-inch thick slices. Dip slices into custard mixture until thoroughly soaked.
Melt 2 tsp of butter in a non-stick sauté pan over medium-high heat. Sear the brioche slices on one side until nicely browned, about 2-3 minutes. Flip and continue cooking on the other side until golden and edges are crisp, about 2 more minutes. Serve immediately with maple syrup and grate generously with cured egg yolks.
Dominique Ansel Kitchen