Caviar and Egg Sandwiches

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 12 slices of toast, freshly made
  • Butter
  • 6 tablespoons caviar
  • 3 hard-cooked eggs
  • 6 tablespoons sour cream
  • 6 tablespoons chopped onion


  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.

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