Mar 16, 2019


© 2012 All rights reserved by Norman Van Aken

Yield: 4 small ‘sandwiches’

3 eggs, hard boiled, peeled and finely chopped. (I like to not utilize all of the whites). Season with a little salt and pepper and moisten with a bit of Extra Virgin Olive Oil. Chill and reserve.


8 thin slices of brioche, about 2.5 x 2.5 inches in size each

3 Tablespoons softened, unsalted butter

2 ounces caviar, (or more if you like)

crème fraîche as desired

Toast the brioche until light golden.

Butter each slice.

Spread the chopped egg on 4 slices of the brioche toast evenly.

Top that with the caviar.

Put the other piece of toast on each. Gently cut them on the diagonal in half.

Spoon on the crème fraîche. Serve immediately.

Note: Vodka is better than Champagne for this.