chicken au jus
bring broth, rosemary , wine and salt and pepper to taste
reduce by 3/4s

remove reduced broth from heat
let stand for 5 min then add cold butter to broth and still slowly till butter is gone.

strain off rosemary through fine mesh and place in a squeeze bottle

Scallion oil
place ingredeints in a blender
place on high for 3/5 min
strain through fine mesh and place in a squeeze bottle

Croissant crustini
cut croissant into 5 thick slices
brush with butter and sprinkle with oregano
bake at 350 for 7/10 min

bring 3 cups of water and 1 teaspoon of white vinegar to a soft boil
poach 1 egg for about 4 min remove from water

Plating
place egg in the center of the plate
squeeze about 1 1/2 TB of scallion oil on plate then add a few drops of chicken jus

place crostinis on othe half of the plate and top egg with 1 TB of caviar (i used smoked trout)