Deviled Eggs On Toast With Caviar Recipe
Servings: 12
Ingredients
- 6 slc white bread
- 6 x hard-boiled Large eggs
- 1/4 c. creme fraiche
- 2 Tbsp. heavy cream Coarse salt Freshly grnd pepper
- 1/2 ounce Osetra caviar
- 8 x chives cut 1 1/2" lengths
Directions
- Heat oven to 400 degrees.
- Remove crust from bread and cut bread into quarters. Spread bread squares proportionately on a baking pan. Bake till edges are lightly golden brown, 7 to 10 min, and set aside to cold.
- Peel the Large 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 mix into a medium size pastry bag fitted with an open-star tip (Wilton #32).
- Pipe mix into egg-white quarters, about 3/4 tsp. for each quarter. Spoon a dab of caviar over piped yolks, and garnish with a chive.
- Makes 24.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 47g | |
| Recipe makes 12 servings | |
| Calories 79 | |
| Calories from Fat 34 | 43% |
| Total Fat 3.79g | 5% |
| Saturated Fat 1.43g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 108mg | 36% |
| Sodium 121mg | 5% |
| Potassium 68mg | 2% |
| Total Carbs 7.04g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.9g | 1% |
| Protein 4.25g | 7% |
