New York Times Cooking: Caviar Sandwich


  1. ½ cup crème fraîche
  2. 3 scallions, thinly slivered on the bias, about 4 tablespoons
  3. ¼ teaspoon ground black pepper
  4. ½ teaspoon kosher salt
  5. 3 eggs
  6. 8 slices white sandwich bread, preferably Pepperidge Farm “Very Thin”
  7. 2 to 3 tablespoons soft butter
  8. 2 ounces caviar
  9. 2 tablespoons chives, minced
For Scallion Creme Fraiche:
  1. 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:
  1. 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.
  1. Toast white bread until light golden brown. Remove from toaster, and butter each slice, as we say, wall to wall.
  2. Repeat with the scallion crème fraîche so that both halves of each sandwich have an even schmear.
  3. Spread an even layer of chopped egg on 4 slices (of the total of 8 slices) of toast.
  4. Evenly dot the caviar on top of the chopped egg.
  5. Sprinkle chives on top of the caviar.
  6. 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.

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Recipe Credit: New York Times

Paola & Murray for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Amy Wilson