Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Cheese/eggs Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lg Eggs
2 ts Butter
1 tb Creme fraiche
4 tb Finely chopped shallots
1 t Finely chopped chives
Salt and pepper
2 oz Caviar
8 Long thin pieces of bread
- toasted
CUT EACH EGG SHELL about 1/2-inch from its pointed end
with a serrated knife (surgical scissors work well
too). Pour out the insides into a bowl. Wash the tops
and shells in warm water, then turn them upside down
on a towel to dry completely. Over very low heat melt
the butter in a saucepan just large enough to hold the
eggs. Beat the eggs with a whisk, pour through a sieve
into the warm butter and return to the very low heat.
Beat constantly with the whisk, gradually increasing
the heat, until the eggs are thick and creamy, but not
solid. Remove the eggs immediately from the heat and
continue whisking while adding the creme fraiche,
shallots, chives, salt and pepper. Place the dried
eggshells in egg cups (or in a mound of coarse salt on
a plate). Using a teaspoon, carefully fill each shell
3/4 full with the creamed eggs, then finish filling
each shell with a tablespoon of caviar. Replace the
tops of the shells or garnish with some long stalks of
chives, if you wish. Serve with toast.
