MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Caviar Sandwich
Categories: Breads, Seafood, Dairy, Vegetables
     Yield: 2 servings

   1/2 c  Crème fraîche
     3    Scallions; thin slivered on
          - the bias
   1/4 ts Ground black pepper
   1/2 ts Kosher salt
     3 lg Eggs
     8 sl White sandwich bread
     3 tb Butter; soft
     2 oz Caviar
     2 tb Chives; minced

 For scallion crème fraîche:

 In a small bowl, mix the crème fraîche, scallions, black pepper and
 kosher salt.  Stir aggressively with a rubber spatula until the
 ingredients are fully incorporated and the crème fraîche is smooth
 and spreadable. Set aside.

 For soft hard-boiled eggs:

 Bring a small pot of water to boil over medium-high heat. Carefully
 lower your eggs into the boiling water using a slotted spoon,
 taking care not to crack the shells. Cook the eggs for 7 minutes,
 adjusting heat as needed to maintain a gentle boil. Remove eggs to
 a bowl of ice water, and cool completely. Gently crack eggs all
 over, peel and roughly chop. Set aside.

 To assemble:

 Toast white bread until light golden brown.  Remove from toaster,
 and butter each slice, as we say, wall to wall.

 Repeat with the scallion crème fraîche so that both halves of each
 sandwich have an even schmear.

 Spread an even layer of chopped egg on 4 slices (of the total of 8
 slices) of toast.

 Evenly dot the caviar on top of the chopped egg.

 Sprinkle chives on top of the caviar.

 Place the remaining 4 slices of crème-fraîche toast on top of the
 egg-caviar side. Press down very gently, and slice in half on the
 bias. Serve at once.

 Recipe by Gabrielle Hamilton

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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