HERB BUTTER SAUCE
1) In a pan, add the QimiQ Sauce Base, Shallots, Garlic, Bay Leaf, White Wine, Apple Cider Vinegar – Cook on medium heat for 10 minutes.
2) Strain the liquid into a larger container – add the Butter and blend with an immersion blender – add the Pepper, Kosher Salt, Parsley & Italian Seasoning.
PLATING
1) Poach the egg till soft and place in the cooler till needed.
2) Cut the top of the Brie and add the Turbinado Sugar evenly – Brulee to golden brown.
3) Place two eggs on top of the Brie and top the eggs with the Herb Butter Sauce.
4) Sprinkle with the minced chive and top the eggs with one ounce of the caviar.
