Deviled Eggs on Toast with Caviar

Ready in 1 hour

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2 tb Heavy cream
Coarse salt
8 Chives; cut 1 1/2" lengths
6 Eggs; Hard-boiled
1/4 c Creme fraiche
Black Pepper; freshly ground
6 sl White bread
1/2 oz Osetra caviar

Original recipe makes 24



Heat oven to 400 degrees. Remove crust from bread and cut bread into quarters. 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 creme fraiche, 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. Makes 24. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas -" Per serving: 47 Calories (kcal); 3g Total Fat; (52% calories from fat); 2g Protein; 3g Carbohydrate; 57mg Cholesterol; 51mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.

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Calories Per Serving: 119 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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