Caviar Breakfast Sandwich
A decadent morning indulgence
Jeremy Fall is an innovative chef and restaurateur who has founded multiple acclaimed restaurants across Los Angeles, Chicago, and New York including Nighthawk: Breakfast Bar and Mixtape. His culinary style blends his Tunisian, French, Caribbean, and Jewish heritage into unique dining experiences.
Jeremy Fall•
December 31, 2024
Late nights in the kitchen taught me that breakfast isn't just a meal - it's a chance to elevate the ordinary into something magical. I remember the first time I decided to put caviar on a breakfast sandwich at Nighthawk. Some thought I was crazy, mixing high-end with comfort food, but that's exactly who I am: a chef who believes in breaking rules while honoring traditions. My Tunisian-French heritage taught me that food should tell a story, and this sandwich tells mine - a kid from LA who learned to dance between fine dining and street food, finding beauty in the unexpected.
Ingredients (7)
Ingredients (7)
Instructions
Lightly toast the parker house roll (1) until golden brown. Spread 0.5 tablespoon butter on both halves.
Crack eggs (2 large) into a fine-mesh strainer over a bowl to remove any watery whites, then transfer to a clean bowl. Whisk gently until just combined, being careful not to over-beat. Season with salt (to taste) and white pepper (to taste).
Heat remaining butter in a nonstick pan over medium-low heat until foamy but not brown. Pour eggs into pan and wait 20 seconds until edges begin to set.
Using a rubber spatula, push eggs from the edges toward the center in long, gentle strokes. Tilt pan to allow uncooked egg to flow to edges. Continue this process until eggs are 75% set but still appear slightly wet.
Off heat, fold eggs gently 2-3 times to form loose, billowy curds. They should be barely set and still glossy.
Layer scrambled eggs on bottom half of roll, top with chives (1 Tbsp) and crème fraîche if using.
Add caviar (1 oz) in an even layer on top of eggs. Close sandwich and serve immediately.
