Elegant Eggs with Caviar Butter
Combine the luxury of caviar with the simplicity of a soft-boiled egg in a delightful dish for a wedding brunch or shower. We used salmon caviar, orange roe that is pretty, flavorful, and relatively inexpensive. Acknowledge Cupid with toast cut into hearts and arrows.
- Servings: 6
Photography: Maura McEvoy
Source: Martha Stewart Weddings, Summer 2003
- 12 slices 1/2-inch thick brioche, good-quality white bread, or challah
- 4 tablespoons unsalted butter, melted, plus 2 tablespoons, softened
- 6 large eggs
- 1/4 ounce salmon roe
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.