Caviar and Egg Sandwiches

Preparation info
  • 6

    sandwiches
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 12 slices of toast, freshly made
  • Butter
  • 6 tablespoons caviar
  • 3

Method

  1. Trim the toast and spread one side of each slice with butter. Spread half of the slices with one tablespoon of caviar each.

  2. Put the hard-cooked egg yolks through a sieve and chop the egg whites. Mix the eggs with the sour cream and onion and spoon the mixture over the caviar. Cover with remaining buttered toast.