| 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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