New York Times Cooking: Caviar Sandwich
- ½ cup crème fraîche
- 3 scallions, thinly slivered on the bias, about 4 tablespoons
- ¼ teaspoon ground black pepper
- ½ teaspoon kosher salt
- 3 eggs
- 8 slices white sandwich bread, preferably Pepperidge Farm “Very Thin”
- 2 to 3 tablespoons soft butter
- 2 ounces caviar
- 2 tablespoons chives, minced
- 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.
- 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.
- 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.
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Recipe Credit: New York Times
Paola & Murray for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Amy Wilson