Deviled Eggs on Toast with Caviar
Deviled eggs are classic American fare at spring and summer picnics, family reunions, and church suppers. This recipe calls for a topping of caviar. Find Imperial Dark Osetra Malossol caviar at Urbani USA.
Martha Stewart Living, June 1999
- 6 slices white bread, crusts removed and quartered
- 6 <u>Perfect Hard-Boiled Eggs</u>
- 1/4 cup creme fraiche
- 2 tablespoons heavy cream
- Coarse salt and freshly ground pepper
- 1/2 ounce osetra caviar
- 8 sprigs fresh chives cut into 1 1/2-inch lengths
- Preheat oven to 400 degrees. Spread bread squares evenly on a baking sheet. Bake until edges are lightly golden, 7 to 10 minutes, and set aside to cool.
- Peel eggs, and cut in half lengthwise. Carefully scoop out the yolks, and reserve. Cut whites in half again lengthwise, and arrange quarters on toast squares at a diagonal.
- Using a stiff rubber spatula, push the yolks through a fine mesh sieve placed over a small bowl. Stir in creme fraiche, heavy cream, salt, and pepper.
- Transfer yolk mixture into a medium-size pastry bag fitted with an open-star tip (Wilton No. 32). Pipe mixture into egg-white quarters, about 3/4 teaspoon for each quarter. Spoon a dab of caviar over piped yolks, and garnish with a chive.
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