Deviled Eggs On Toast With Caviar
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 24 | Servings | ||
INGREDIENTS
| 6 | White bread | |
| 6 | Hard-boiled eggs | |
| 1/4 | c | Creme fraiche |
| 2 | T | Heavy cream |
| Coarse salt | ||
| Freshly ground pepper | ||
| 1/2 | oz | Osetra caviar |
| 8 | Chives, cut 1 1/2" lengths |
INSTRUCTIONS
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 creme 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. Makes 24. Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 47 Calories (kcal); 3g Total Fat; (52% calories from fat); 2g Protein; 3g Carbohydrate; 57mg Cholesterol; 51mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 33
Calories From Fat: 24
Total Fat: 2.7g
Cholesterol: 57mg
Sodium: 31.3mg
Potassium: 22.7mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 1.9g