• 7/18 Nat Caviar Day - 3

    From Dave Drum@1:18/200 to All on Sat Jul 16 16:31:14 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

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

    1/2 c Cr+?me fra+<che
    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 CR+eME FRA+ACHE: In a small bowl, mix the
    cr+?me fra+<che, scallions, black pepper and kosher salt.
    Stir aggressively with a rubber spatula until the
    ingredients are fully incorporated and the cr+?me fra+<che
    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 cr+?me fra+<che 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 cr+?me-fra+<che 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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