Eggs & Caviar
jaja z kawiorem
Cut 4 slices French bread toast in half and then cut the halves
in half again. Line a small platter with leaves of lettuce so they
protrude slightly beyond the rim. Cut 4 hard boiled eggs in half
lengthwise, remove a small slice of egg white from bottom so they
don't wobble and line them up end to end in 2 rows on platter yolk
Top each yolk with as big a spoonful of caviar as you like and insert a 1/4 slice of lemon into each. Surround
the platter with a border of toast. The sliced-off egg white may be
finely chopped and sprinkled over the caviar. Served with ice-cold
Polish vodka or champagne.
This is a true gourmet delight.