Recipe - Oeuf Brouilles A La Michel Guerard

4 lg Eggs
2 teaspoon Butter
1 tablespoon Creme fraiche
4 tablespoon Finely chopped shallots
1 teaspoon Finely chopped chives
Salt and pepper
2 ounce Caviar
8 Long thin pieces of bread
toasted

CUT EACH EGG SHELL about 1/2inch 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 eggshells in egg cups (or in a
mound of coarse salt on a plate). Using a teaspoon, carefully fill each
shell Three fourths full with the creamed eggs, then finish filling each shell with a
tablespoon of caviar. Replace the tops of the shells or garnish with some
long stalks of chives, if you wish. Serve with toast.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini