Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lg Eggs
2 ts Butter
1 tb Creme fraiche
4 tb Finely chopped shallots
1 ts Finely chopped chives
Salt and pepper
2 oz Caviar
8 Long thin pieces of bread --
Toasted

CUT EACH EGG SHELL about 1/2-inch from its pointed end with a serrated
knife (surgical scissors work well too). Pour out the insides into a
bowl. Wash the tops and shells in warm water, then turn them upside
down on a towel to dry completely. Over very lo Beat constantly with
the whisk, gradually increasing the heat, until the eggs are thick
and creamy, but not solid. Remove the eggs immediately from the heat
and continue whisking while adding the creme fraiche, shallots,
chives, salt and pepper. Place the

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

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