Eggs in Overcoats

Eggs in Overcoats
Photo by Becky Luigart-Stayner


  • 6 large eggs
  • ¼ teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 teaspoons caviar
  • 2 teaspoons chilled butter, cut into small pieces
  • 2 teaspoons crème fraîche

1. Using an egg topper, carefully cut a lid from each egg. Empty eggs into a bowl, reserving 4 shells. Bring a small pan of water to a boil. Rinse reserved egg shells; carefully lower them into the boiling water. Simmer 3 minutes. Remove shells, and let them dry upside down on a towel.


View full recipe at My Recipes


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