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Рецепт Deviled Eggs On Toast With Caviar
by Global Cookbook

Deviled Eggs On Toast With Caviar
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Ингредиенты

  • 6 slc white bread
  • 6 x hard-boiled Large eggs
  • 1/4 c. creme fraiche
  • 2 Tbsp. heavy cream Coarse salt Freshly grnd pepper
  • 1/2 ounce Osetra caviar
  • 8 x chives cut 1 1/2" lengths

Инструкции

  1. Heat oven to 400 degrees.
  2. Remove crust from bread and cut bread into quarters. Spread bread squares proportionately on a baking pan. Bake till edges are lightly golden brown, 7 to 10 min, and set aside to cold.
  3. Peel the Large 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.
  4. 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 mix into a medium size pastry bag fitted with an open-star tip (Wilton #32).
  5. Pipe mix into egg-white quarters, about 3/4 tsp. for each quarter. Spoon a dab of caviar over piped yolks, and garnish with a chive.
  6. Makes 24.