Recipe#8575

Title: OEUF BROUILLES A LA MICHEL GUERARD

SOAR

   4       lg           Eggs
   2       ts           Butter
   1       tb           Creme fraiche
   4       tb           Finely chopped shallots
   1       t            Finely chopped chives
                        Salt and pepper
   2       oz           Caviar
   8                    Long thin pieces of bread
                        - toasted
  CUT EACH EGG SHELL about 1/2-inch from its pointed end
  with a serrated knife (surgical scissors work well
  too). Pour out the insides into a bowl. Wash the tops
  and shells in warm water, then turn them upside down
  on a towel to dry completely. Over very low heat melt
  the butter in a saucepan just large enough to hold the
  eggs. Beat the eggs with a whisk, pour through a sieve
  into the warm butter and return to the very low heat.
  Beat constantly with the whisk, gradually increasing
  the heat, until the eggs are thick and creamy, but not
  solid. Remove the eggs immediately from the heat and
  continue whisking while adding the creme fraiche,
  shallots, chives, salt and pepper. Place the dried
  eggshells in egg cups (or in a mound of coarse salt on
  a plate). Using a teaspoon, carefully fill each shell
  3/4 full with the creamed eggs, then finish filling
  each shell with a tablespoon of caviar. Replace the
  tops of the shells or garnish with some long stalks of
  chives, if you wish. Serve with toast.