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By Craig Claiborne
Trim the toast and spread one side of each slice with butter. Spread half of the slices with one tablespoon of caviar each.
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.
© 1966 Craig Claiborne estate. All rights reserved.