This appetizer is unbelievably simple to prepare and incredibly impressive to serve.
Servings: 6
6 Eggs, 3 yolks to use, reserve the remaining 6 whites and 3 yolks for another purpose
3/4 Cup Half and Half
1 Tablespoon Chives, chopped with Herb Scissors
Salt & Pepper to Taste
Salmon Caviar
- Preheat oven to 400°F
- Prepare a bain marie (hot water bath) in the oven that fits an empty egg carton
- Cut the tops off the eggs with a good egg topper, reserving the shells; separate the eggs using 3 yolks for the custard.
- Mix the 3 egg yolks, cream and chives together and pour evenly among the empty egg shells in the egg carton
- Place the egg carton in the bain marie, cover loosely with foil and bake until the custard is set, about 15 minutes.
- Place the eggshell containing the cooked egg custard into a small egg cup.
- Top each egg with a scoop of caviar.
- Serve with a small spoon.
Per Serving (excluding caviar): 114 Calories; 8g Fat (68.1% calories from fat); 7g Protein; 2g Carbohydrate; trace Dietary Fiber; 223mg Cholesterol; 82mg Sodium. Exchanges: 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat.
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