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   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   
        
     Uncle Dirty Dave's Archives   
       
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