Preheat oven to 375 degrees. Cut hearts and arrows out of bread slices; place on a baking sheet. Brush with melted butter; toast until golden, about 8 minutes.
Gently place eggs into saucepan of boiling water. Reduce heat; simmer 6 minutes. Drain; place eggs in egg cups. Let cool 15 to 20 minutes, so eggs are still warm.
In a bowl, stir together remaining butter and salmon roe gently with a fork. With egg topper or paring knife, cut off 1/2 inch from top of each egg. Place a dollop of caviar butter on each. Serve immediately with toast.
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