Serves: 4 - 6
- 6 - 8 large free-range eggs
- Caviar – 50g
- Coarse salt
- Mini salad or herb leaves
Boil the eggs. Let cool.
- Slice the eggs in half across the middle and trim the rounded end flat, allowing the egg half to stand up straight.
- Arrange onto a serving plate. Support the base with coarse salt if needed.
- Open a tin of caviar and, using a Mother of Pearl spoon, add a spoonful of caviar on top of the egg yolk.
Garnish with mini salad or herb leaves.