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 side up. 

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.