Name: Deviled Eggs on Toast with Caviar
Ingredients: 6 sl White bread; 6 Hard-boiled eggs; 1/4 c Creme fraiche; 2 tb Heavy cream; Coarse salt; Freshly ground pepper; 1/2 oz Osetra caviar; 8 Chives; cut 1 1/2" lengths

The right way to receive correction based upon Scripture is to be humble. The humble person welcomes every chance the Holy Spirit might be using to burn off the rough edges and forever make him more like his blessed Savior. The humble person doesn’t respond harshly, regardless of the criticism or the messenger, but is concerned with the content and takes everything with a grain of salt, considering it, praying about it and diligently seeks to determine where the correction, to whatever degree, is appropriate. God is given time to work in his heart. Energy and contemplation is placed on, “What is the Lord saying to me” and “how can I learn from these comments” as compared to, “How am I going to defend myself against this attack.” It is about not flying off the handle when corrected, but exercising self-control. Don’t we know that “God is opposed to the proud, but gives grace to the humble” (Jas. 4:6; 1 Pet. 5:5). You see, when we run away from even the slightest hint of criticism, we forfeit the very means by which the Lord wants to use to make us more godly.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy			24	servings

INGREDIENTS

6	sl	White bread
6		Hard-boiled eggs
1/4	c	Creme fraiche
2	tb	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
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