INGREDIENTS

Yogurt Spread:
1 cup Greek yogurt, at room temperature
1 clove garlic
½ teaspoon freshly ground black pepper
¼ teaspoon salt, or to taste (Optional)
1 pinch cayenne pepper
2 ½ tablespoons finely chopped fresh dill, or to taste
Aleppo Butter:
½ stick unsalted butter
1 tablespoon Aleppo chile flakes
½ teaspoon smoked paprika
¼ teaspoon ground cumin
Poached Eggs:
1 tablespoon white vinegar, or as needed
4 large eggs
1 pinch sea salt
For Serving:
Choose any Plaza Caviar for pairing
Fresh dill sprigs
Toasted, crusty bread

METHOD:
1. Make yogurt spread: Place yogurt in a medium bowl and grate in garlic; mix to combine. Season with pepper, salt, and cayenne. Add dill and mix thoroughly. Set aside at room temperature.
2. Make Aleppo butter: Melt butter in a saucepan over medium heat; heat until bubbles begin to burst. Add chile flakes, paprika, and cumin. Stir until color is uniform. Turn off heat and let spices infuse.
3. Make poached eggs: Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to medium-low, add vinegar, and keep water at a gentle simmer. Crack an egg into a small bowl, then gently slip egg into water, holding the bowl just above surface of water. Repeat with remaining eggs. Cook until whites are firm and yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove with a slotted spoon, pat dry on a kitchen towel, and place onto a warm plate.
4. Dollop yogurt mixture onto serving plates. Use the back of a spoon to spread yogurt, carving ridges into the top. Top with eggs and your desired amount of Aleppo butter. Generously top with Plaza Caviar. Garnish with dill sprigs.
5. Serve with toasted crusty bread and enjoy! Share with a loved one.

Serves: 2-4 people 

INGREDIENTS:
6-8 Egg Yolks 
3/4 Cup of Kosher Salt
3/4 Cup of Sugar 
1/2 Cup of Olive Oil (Warmed but Not Simmering)
6-8 Small Bread Squares (Crust Removed)
Olive Oil for Toasting Bread 
1 Tablespoon Minced Chives 
Plaza De Caviar

METHOD:
1. Combine the sugar and the salt.
2. In a glass or ceramic container add half of the sugar/salt and very carefully place egg yolks down. 
3. Cover the yolks with remaining sugar/salt.
4. Cover and refrigerate 4 hours to cure. 
5. Very gently (one by one) rinse the sugar/salt off the yolks (in cold water) and place into a small clean glass container. 
6. Cover the yolks with the warm olive oil. 
7. Meanwhile, heat a large pan with olive oil and toast the bread until lightly golden on both sides. 
8. Assemble the toast with a cured yolk, caviar and chives.
9. Enjoy immediately

Serves: 3-4 People

INGREDIENTS:
12 oz dried spaghetti noodles 
1 Bunch of Asparagus (Trimmed and Cut into 1” Pieces)
1 10oz Bag of Frozen Peas 
4 Tablespoons Butter 
1 Tablespoon Lemon Zest 
3 Tablespoons Lemon Juice 
1 Cup of Crème Fraîche
Tsar Nicoulai Smoked Salmon Roe
1/2 Cup of Small Basil Leaves 
1/4 Cup of Dill (Chopped)
Salt and pepper to taste 

METHOD:
1. Bring a large pot of water to boiling and cook pasta two minutes short of package instructions. 
2. With two minutes to go add asparagus to the pot. 
3. With one minute remaining add the peas.
4. Reserve 1/2 cup of cooking water. Drain pasta and vegetables and place in a large bowl. 
5. To the bowl add butter, lemon juice, zest, 1/2 cup creme fraiche, 2 teaspoons of fresh cracked black pepper, 3/4 teaspoon salt and toss with reserved cooking water until well combined and smooth.
6. Gently toss in the herbs. 
7. Divide pasta into bowls and top with remaining creme fraiche and dollops of smoked salmon roe.