MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Caviar Sandwich
 Categories: Breads, Seafood, Dairy, Vegetables
      Yield: 2 servings
 
    1/2 c  Creme fraiche
      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 Butter; soft
      2 oz Caviar
      2 tb Chives; minced
 
  For scallion creme fraiche:

  In a small bowl, mix the creme fraiche, scallions, black pepper and
  kosher salt.  Stir aggressively with a rubber spatula until the
  ingredients are fully incorporated and the creme fraiche 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 creme fraiche 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 creme-fraiche toast on top of the
  egg-caviar side. Press down very gently, and slice in half on the
  bias. Serve at once.
  
  Recipe by Gabrielle Hamilton
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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