An elevated crostini appetizer that delivers both heat and a hint of lemongrass via soft cured egg yolk.
Ingredients
- 8 each egg yolks
- 1 cup Vietnamese Cajun Style Seasoning
- 8 each crostini grilled
Nutrition Information
(per serving)
An elevated crostini appetizer that delivers both heat and a hint of lemongrass via soft cured egg yolk.
Key products
Instructions
Prep
- For each egg yolk, place 1 tablespoon of Vietnamese Cajun Seasoning in the bottom of a 2-ounce souffle cup. Make a small divot with your thumb and place egg yolk in it. Cover with another tablespoon of Seasoning. Repeat for each yolk.
- Cover cups with lids and refrigerate for 18 hours for a "runny" consistency.
Service
- Remove egg from souffle cup and gently rinse under warm water making sure to get rid of excess seasoning and allow the water bring the yolk to room temperature.
- For each serving, plate 2 crostini, topping each with an egg yolk. Garnish as desired.
