Deviled Eggs on Toast with Caviar

posted by sha88 04-04-99 7:05 AM

Deviled Eggs on Toast with Caviar
Source: Martha Stewart
Makes 24

6 slices white bread, crusts removed and quartered
6 hard-boiled eggs
1/4 cup crème fraîche
2 tablespoons heavy cream
Coarse salt and freshly ground pepper to taste
1/2 ounce osetra caviar
8 sprigs chives cut into 1 1/2-inch lengths

Heat oven to 400 degrees. 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 crème fraîche, 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.

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