Caviar on Pumpernickel with Sour Cream
- 2 large eggs
- ¼ cup white onion
- 1 cocktail pumpernickel loaf
- fresh chervil or fresh chives
- ½ cup sour cream
- 150 caviar (5 ounces; preferably osetra)
Force eggs through a sieve into a small bowl and gently toss with onion. Trim 36 pumpernickel slices to 1 1/4-inch squares, then top each with 1/2 teaspoon sour cream, 1/2 teaspoon egg, and 1/2 teaspoon caviar.