Caviar is the perfect delicacy to accompany the 'Yachting, not Cruising' lifestyle. Our Signature SeaDream Champagne & Caviar Splash® party, a guest favorite in the Caribbean, toasts to the yachting life with champagne, caviar and canapés. On board, guests indulge in our decadent L'oeuf Poule Au Caviar 'Surprise' dish, which can be enjoyed anywhere with this Dream Cuisine recipe. Caviar tops off a delicious and creamy egg filling and is neatly displayed in an eggshell with toasted french bread. Bring the elegant Dream Cuisine to your home by following the recipe for this signature dish. 4 Servings Ingredients Stuffing for the egg
- 4 eggs, large
- 4 eggs, hard-boiled
- 1 medium shallot
- 1 tablespoon chives, chopped
- 1 tablespoon vodka
- Créme fraîche
- Fresh ground black pepper
- Parsley sprigs
- 4 1-ounce tins caviar (Sevruga, Ossetra or Beluga) chilled for the topping
- Cream cheese
- French bread
To prepare the Egg mixture:
- Peel the cooked eggs and cut them with an egg slicer in small brunoise (cubes)
- Put the eggs in a bowl and add the shallots, chives and créme frîache to taste
- Add vodka
- Add pepper to taste, mix gently
- Using an "egg top cutter", remove the cap of the raw eggs, empty them and rinse the inside of the egg with fresh water (no need to waste the eggs, they can be used for omelets
- Allow empty eggshells to dry
- stuff the egg shells up to 3/4 full with the egg mixture and top it off with chilled caviar
To Serve:
- Place a small dollop of cream cheese on the plate, place the egg on the cream cheese so it will stand upright
- Place tomato brunoise topped with a sprig of parsley and melba or toasted French bread on the plate and of course, a mother of pearl spoon. Metal adversely affects the flavor so do not use a regular spoon to serve
Bon Appétit!