Eggs With Brown Butter and Salmon Caviar

“These are from Grace Parisi from F&W Magazine, December 2007 edition from Best Holiday Hors d'Oeuvres. She tops hard-boiled eggs with julienned radishees, salmon caviar, and brown butter for a tempting aperitif! The recipe inspired was by an appetizer from Manhattan's "Prune" restaurant. Update: 04/25/08 - these were lovely, I served them at a luncheon for Passover!”
1 platter

Ingredients Nutrition


  1. Put the eggs in a large saucepan, cover with cold water and bring to a rolling boil.
  2. Cover tightly and remove from the heat; let stand for 12 minutes.
  3. Fill a medium bowl with ice water.
  4. Pour out the water from the saucepan and shake the pan gently to crack the egg shells.
  5. Transfer the eggs to the ice water to cool, then pat the eggs dry.
  6. Peel the eggs and halve each one lengthwise.
  7. Slice a thin sliver from the bottom of each egg half to keep it steady.
  8. In a small bowl, combine the radishes with the creme fraîche, lemon zest and a pinch each of salt and pepper.
  9. Spoon the radishes onto the eggs and top with a small dollop of salmon caviar.
  10. In a small skillet, cook the butter & crushed red pepper flakes, if using, over moderate heat until lightly browned and fragrant, about 5 minutes.
  11. Season with salt and spoon a small drizzle over the caviar.
  12. Serve right away with elegant, toasty Champagne: Taittinger La Française NV.

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