TZUTC: -0400   
   MSGID: 35113.fido-recipes@1:3634/12 2b000fd5   
   PID: Synchronet 3.18a-Linux  May 23 2020 GCC 7.5.0   
   TID: SBBSecho 3.11-Linux r3.173 May 23 2020 GCC 7.5.0   
   CHRS: UTF-8 4   
   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   
       
   MMMMM   
      
   ... Age 60 might be the new 40, but 9:00 pm is the new midnight.   
   --- MultiMail/Win v0.52   
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)   
   SEEN-BY: 1/19 120 16/0 18/0 200 19/37 50/109 90/1 105/81 106/201 123/0   
   SEEN-BY: 123/25 130 160 180 200 755 3001 128/260 135/115 142/104 153/7715   
   SEEN-BY: 203/0 218/700 220/6 221/1 6 360 222/2 226/30 227/114 229/110   
   SEEN-BY: 229/112 113 206 300 317 426 428 470 664 700 230/0 240/1120   
   SEEN-BY: 240/5832 250/1 266/512 282/1038 291/111 301/1 113 320/119   
   SEEN-BY: 320/219 319 2119 322/757 762 326/101 335/364 341/66 342/200   
   SEEN-BY: 396/45 423/81 460/58 467/888 712/848 1321 2320/105 3634/0   
   SEEN-BY: 3634/12 56 57 58 5001/100 5005/49 5020/400 830 1042 4441   
   SEEN-BY: 5030/49 5054/8 5060/900 5061/133 5075/35 128 5083/444   
   PATH: 3634/12 5020/1042 301/1 221/1 320/219 229/426