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

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

1/2 c Cr+?me fra+<che
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 CR+eME FRA+ACHE: In a small bowl, mix the
cr+?me fra+<che, scallions, black pepper and kosher salt.
Stir aggressively with a rubber spatula until the
ingredients are fully incorporated and the cr+?me fra+<che
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 cr+?me fra+<che 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 cr+?me-fra+<che 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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