Eggs Stuffed with Caviare and Cream Cheese

Name: Eggs Stuffed with Caviare and Cream Cheese
Ingredients: 1 small pot of Danish caviare (lump fish roe); ¼ pint of soured cream (150 ml); 6 large eggs; black pepper, pinch of salt; 6 oz cream cheese (175 g)

Preparation info

Difficulty
Easy

Appears in

A Taste of Dreams

By Josceline Dimbleby

Published 1976

About

Of course this is not made with real caviare, just the famous lump fish roe! But it is very quick to make and looks and tastes good.

Ingredients

6 large eggs
6 oz cream cheese (175 g)
¼

Starter
Pescatarian
Gluten-free

Method

Semi hard boil the eggs (about 7 minutes). Cut in half and scoop out yolks with a teaspoon and put into a mixing bowl. Arrange whites in a shallow serving dish. Put cream cheese, soured cream and a pinch of salt into the mixing bowl and mash all up with a fork until it is like a very thick cream. Stir in the caviare and spoon the mixture into each half of an egg. Decorate with sprigs of parsley