Toasted Organic Egg Yolk with Caviar and Dill

• 4 eggs, room temperature
• 8 thick slices brioche (3 inch long, 1½ inch wide, ¼ inch thick
• 1 Tbsp.

Using a thermal circulator, bring a water bath to 148°. Cook the eggs for 1 hour, then cool in an ice bath. Separate the yolk from the white, removing any traces of white from the yolk. Spread a thin layer of butter on each piece of bread. Cut each yolk