Egg Salad with Caviar

Name: Egg Salad with Caviar
Yield: makes 4 open-faced sandwiches
Ingredients: 4 extra-large eggs, preferably pasture-raised; 2 tablespoons finely chopped celery; 1 tablespoon finely chopped red onion; 2 tablespoons extra-virgin olive oil; 2 teaspoons chopped chives, plus additional for garnish; 1/2 teaspoon kosher salt; Freshly ground white pepper; 1/4 teaspoon white wine vinegar; 1 teaspoon finely chopped chervil, plus additional for garnish; 1 teaspoon finely chopped dill, plus additional for garnish; 4 slices brioche, 1/4 inch thick, 3 inches square; 2 teaspoons crème fraîche; 4 teaspoons caviar or salmon roe

December 9, 2011

Caviar is often garnished with hard-boiled eggs, so why not the reverse? To enhance the taste of the eggs, cook them until the yolks are still a bit soft so they can serve as the basis for the sauce. (This obviates the need for mayo, which would mask the eggs’ flavor.) As this dish is all about the egg, use fresh farm eggs if possible. And if you wish to keep the price down, inexpensive salmon roe will substitute well for the caviar—and it looks beautiful, too.

Recipe notes

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