Toast with red caviar and butter

1. 1 White breadpack 350 g ≈ $1.41 60 g
2. 2 Butterpack 180 g ≈ $1.60 15 g
3. 3 Red caviarpack 140 g ≈ $16.00 30 g
4. 4 Green onionspack 50 g ≈ $1.30 5 g
5. 5 Eggspack 10 pcs ≈ $1.89 1 pcs

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash the green⁴ onions and dry them; slice the bread into 1.5 cm-thick slices; heat a dry skillet over medium heat and brown the bread on both sides until golden, about 2–3 minutes per side.

2. Boil the egg hard in boiling water for 9–10 minutes, then cool under cold water and peel; cut the egg into rounds about 1.5–2 cm in diameter.

3. Toast the bread in a nonstick skillet over medium heat until crisp, then lightly spread butter² on the warm bread to melt.

4. On each slice, place a circle of egg, then top with a small amount of red³ caviar.

5. Sprinkle with finely chopped green⁴ onions.

6. Serve warm immediately, optionally garnish with extra greens⁴ and a lemon wedge at the edge.

7. Use ready-made herb crumbles instead of scallions and store bread and eggs⁵ separately if you are making ahead, assembling just before serving.