Caviar Toast with Butter
A classic Russian open-faced sandwich with buttered toast, hard-boiled egg, red caviar, and green onion. Serves as a snack or breakfast.
- Time
- 15 min
- Serving
- 425 kcal
- Ingredients
- ≈ $4.13
- Protein
- 21 g
Ingredients
- 1 White breadpack 350 g ≈ $1.44 60 g
- 2 Butterpack 180 g ≈ $1.58 15 g
- 3 Red caviarpack 140 g ≈ $16.00 30 g
- 4 Green onionspack 50 g ≈ $1.30 5 g
- 5 Eggspack 10 pcs ≈ $1.93 1 pcs
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Boil an egg in rapidly simmering water for 9–10 minutes until fully set, then cool under cold running water and peel.
Wash, pat dry, and finely chop the green4 onion. Slice the egg into rounds.
Cut bread into 1.5 cm (½-inch) thick slices and toast on a dry skillet over medium heat for 2–3 minutes per side until golden brown.
Spread a thin layer of softened butter2 on the warm toast.
Top with egg slices, red3 caviar, and green4 onion. Serve immediately.
Tips
- Why it works
- Brown the bread in a dry skillet to create a crispy crust that holds butter and caviar better than soft toast.
- Substitutions
- Use chives instead of green onion for a milder taste; replace butter with margarine if avoiding dairy.
- Common mistakes
- Overcook the egg rounds. They’ll turn gray and lose moisture; check by cutting one open.
- Storing and reheating
- Eat fresh; bread loses crispness after 1 hour. Reheat egg rounds in warm water for 2 minutes if prepped ahead.
- Serve with
- Pair with strong black tea or coffee for a breakfast that feels special without effort.
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