L’oeuf Poule Au Caviar “Surprise”

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

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

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