Free Recipe Deviled Eggs on Toast with Caviar
Recipe Type: M Recipes
Recipe Preparation: bake
Cooking Ingredients for Deviled Eggs on Toast with Caviar Recipe
6 sl White bread
6 Hard-boiled eggs
1/4 c Creme fraiche
2 tb Heavy cream
Coarse salt
Freshly ground pepper
1/2 oz Osetra caviar
8 Chives; cut 1 1/2 lengths
Deviled Eggs on Toast with Caviar Preparation
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 – <www.marthastewart.com> S(Formatted for MC5): by Lynn Thomas – Lynn_Thomas@prodigy.net 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.
Cooking Temperature:
Recipe Serves: 24
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