Caviar Sandwich

 

Borrowed from Gabrielle Hamilton and NYT:

https://cooking.nytimes.com/recipes/1019864-caviar-sandwich

Ingredients

Yield:2 to 4 servings

• ½cup crème fraîche
• 3scallions, thinly slivered on the bias, about 4 tablespoons
• ¼teaspoon ground black pepper
• ½teaspoon kosher salt
• 3eggs
• 8slices white sandwich bread, preferably Pepperidge Farm “Very Thin”
• 2 to 3tablespoons soft butter
• 2ounces caviar
• 2tablespoons chives, minced

• Preparation

  1. For Scallion Crème Fraîche

     1. Step 1

        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.

  2. For Soft Hard-boiled Eggs

     1. Step 2

        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.

  3. To Assemble

     1. Step 3

        Toast white bread until light golden brown. Remove from toaster, and butter each slice, as we say, wall to wall.

     2. Step 4

        Repeat with the scallion crème fraîche so that both halves of each sandwich have an even schmear.

     3. Step 5

        Spread an even layer of chopped egg on 4 slices (of the total of 8 slices) of toast.

     4. Step 6

        Evenly dot the caviar on top of the chopped egg.

     5. Step 7

        Sprinkle chives on top of the caviar.

     6. Step 8

        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.