• 7/18 Nat'l Caviar Day - 1

    From Dave Drum@1:3634/12 to All on Wed Jul 17 15:01:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

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

    1/2 c Crème fraîche
    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 CRÈME FRAÎCHE: 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.

    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 crème fraîche 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 crème-fraîche 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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