Working in batches, toast bread ... Lightly spread egg–horseradish sauce on untoasted sides of bread. (Store remaining sauce in refrigerator up to 3 days.) Divide caviar among 4 slices ...

Whisk eggs in a double broiler over medium-high heat for approximately 12 minutes, or until thick and creamy. Lightly season with salt, keeping in mind that the caviar is salty. Just before ...

In modern culinary times, caviar has become synonymous with sophisticated palates. Unsurprisingly, there's a proper way to ...

Divide the egg mixture among the eight ostrich shells nestled into bowls or pots on a bed of salt. Top each portion with a dollop of whipped crème fraîche and 1 teaspoon caviar.

The eggs tend to come in miniature containers, as small amounts of caviar demand high prices. It is most commonly presented ...

Lower the heat and gently simmer (low boil) for 5 1/2 minutes. Set your timer. While the eggs simmer, toast the bread in your toaster until golden brown, then spread the tops with butter.