I just happen to love cavier and there are several American varieties that make it much more affordable to eat more often. Here’s a recipe that takes less than ten minutes to prepare and voila’ — a decadent treat awaits!
4-6 organic eggs
1/4 cup creme fraiche (sour cream would work too)
1 ounce Hackleback Cavier (found in high end grocery stores)
salt & pepper
In a 2 quart pot add cool water and eggs. Place eggs over a medium-high flame until boiling. Turn off the heat and cover eggs for 5 minutes.
Remove eggs from the pan and place on a towel to cut. Run knife over the top 1/8 of egg to slightly crack rim. When shell is cracked cut through the egg to remove top.
Place the eggs on egg stands or create your own by using salt in a dish. Dollop egg with creme fraiche and then cavier. Salt and pepper eggs to taste. Enjoy!