QUAIL EGGS WITH CAVIAR

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Quail Eggs with Caviar image

This classic pairing makes a decadent hors d'oeuvre.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 24

Number Of Ingredients 3

12 quail eggs
1 baguette, cut into 24 slices
8 ounces choupique or American black caviar

Steps:

  • Place quail eggs in a small saucepan filled with water, and bring water to a boil. Boil 30 seconds, and turn off heat. Cover. For slightly soft eggs, let eggs stand in hot water 2 1/2 minutes; for firmer eggs, let eggs stand in hot water 2 minutes more.
  • Prepare a bowl of cold water. Remove eggs from hot water; submerge in cold water. Let eggs stand 5 minutes. Remove from water, and remove shells.
  • Heat oven to 400 degrees. Place bread on a baking sheet; toast until golden brown.
  • Slice eggs lengthwise; cover loosely with plastic wrap. Spread 1 teaspoon caviar on each piece of toast, top with half an egg, and garnish with 1/4 teaspoon caviar. Serve.

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