EGG SALAD WITH CAVIAR

Egg Salad with Caviar image

Yield makes 4 open-faced sandwiches

Number Of Ingredients 13

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4 extra-large eggs, preferably pasture-raised
2 tablespoons finely chopped celery
1 tablespoon finely chopped red onion
2 tablespoons extra-virgin olive oil
2 teaspoons chopped chives, plus additional for garnish
1/2 teaspoon kosher salt
Freshly ground white pepper
1/4 teaspoon white wine vinegar
1 teaspoon finely chopped chervil, plus additional for garnish
1 teaspoon finely chopped dill, plus additional for garnish
4 slices brioche, 1/4 inch thick, 3 inches square
2 teaspoons crème fraîche
4 teaspoons caviar or salmon roe

Steps:

Carefully lower the eggs into a saucepan of boiling water. Reduce the heat to an even boil and cook for 8 minutes. Remove from the heat and transfer the eggs to an ice-water bath. When the eggs have cooled completely, peel, add to a medium bowl, and roughly chop with a fork. Add the celery, onion, oil, chives, salt, pepper, vinegar, chervil, and dill and mix well.
Evenly distribute the egg salad on the slices of brioche. For neat and clean edges, cut off the crusts and cut each slice in half, straight across. Top each slice with the crème fraîche and the caviar. Garnish with the reserved chives, chervil, and dill, and serve.