MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Caviar Sandwich
Categories: Breads, Seafood, Dairy, Vegetables
Yield: 3 servings

1/2 c Crème fraîche
3 Scallions; thin slivered on
- the bias
1/4 ts Ground black pepper
1/2 ts Kosher salt
3 lg Eggs
8 sl White sandwich bread
3 tb Soft butter
2 oz Caviar
2 tb Chives; minced

FOR SCALLION CRÈME FRAÎCHE: In a small bowl, mix the
crème fraîche, scallions, black pepper and kosher salt.
Stir aggressively with a rubber spatula until the
ingredients are fully incorporated and the crème fraîche
is smooth and spreadable. Set aside.

FOR SOFT HARD-BOILED EGGS: Bring a small pot of water to
boil over medium-high heat. Carefully lower your eggs
into the boiling water using a slotted spoon, taking
care not to crack the shells. Cook the eggs for 7
minutes, adjusting heat as needed to maintain a gentle
boil. Remove eggs to a bowl of ice water, and cool
completely. Gently crack eggs all over, peel and roughly
chop. Set aside.

TO ASSEMBLE: Toast white bread until light golden brown.
Remove from toaster, and butter each slice, as we say,
wall to wall.

Repeat with the scallion crème fraîche so that both
halves of each sandwich have an even schmear.

Spread an even layer of chopped egg on 4 slices (of the
total of 8 slices) of toast.

Evenly dot the caviar on top of the chopped egg.

Sprinkle chives on top of the caviar.

Place the remaining 4 slices of crème-fraîche toast on
top of the egg-caviar side. Press down very gently, and
slice in half on the bias. Serve at once.

By Gabrielle Hamilton

Yield: 2 to 4 servings

RECIPE FROM: https://cooking.nytimes.com

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