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Deviled Eggs on Toast with Caviar
6 sl White bread
6 Hard-boiled eggs
1/4 c Crème fraiche
2 tb Heavy cream
Freshly ground pepper
1/2 oz Osetra caviar
8 Chives; cut 1 1/2" lengths
Heat oven to 400 degrees.
Remove crust from bread and cut bread into quarters. Spread bread squares evenly on a baking pan. Bake until edges are lightly golden, 7 to 10 minutes, and set aside to cool.
Peel the 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 crème fraiche, heavy cream, salt, and pepper. Transfer yolk mixture into a medium size pastry bag fitted with an open-star tip (Wilton #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.