*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Cheese/eggs                      Breakfast
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       lg           Eggs
    2       ts           Butter
    1       tb           Creme fraiche
    4       tb           Finely chopped shallots
    1       t            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 low heat melt
   the butter in a saucepan just large enough to hold the
   eggs. Beat the eggs with a whisk, pour through a sieve
   into the warm butter and return to the very low heat.
   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 dried
   eggshells in egg cups (or in a mound of coarse salt on
   a plate). Using a teaspoon, carefully fill each shell
   3/4 full with the creamed eggs, then finish filling
   each shell with a tablespoon of caviar. Replace the
   tops of the shells or garnish with some long stalks of
   chives, if you wish. Serve with toast.
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