*  Exported from  MasterCook  *

                    Oouf Brouilles A La Michel Guerard

Recipe By     :
Serving Size  : 2    Preparation Time :0:00
Categories    : Cheese/eggs                      Breakfast

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4       lg           Eggs
   2       ts           Butter
   1       tb           Creme fraiche
   4       tb           Shallots -- finely chopped
   1       ts           Chives -- finely chopped
                        Salt and pepper
   2       oz           Caviar
   8                    Long thin pieces of bread --
                        - toasted

  Cut each egg shell about 1/2" 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 egg shells in egg cups or in a
  mound of coarse salt on a plate. Using a teaspoon, carefully fill
  each shell 3/4ths full with the creamed eggs, then finish filling
  each shell with 1 tb caviar. Replace the tops of the shells or
  garnish with some long stalks of chives, if you wish. Serve with
  toast.


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