12 slices white bread
1/4 cup extra virgin olive oil
1 tablespoon butter
3 whole eggs
1 tablespoon chopped chives
2 tablespoons cream cheese
2 ounces American sturgeon caviar
12 sprigs chervil
Salt and freshly ground pepper to taste
Lay out 12 slices of bread and roll them lightly with a rolling pin. Cut out circles with a circle cutter the size of a jar lid. Brush both sides of the bread with olive oil and press them into the bottom of a muffin tin to form a shallow cup shape. Bake in a 350-degree oven for 10 minutes or until golden brown. In a small saucepan, melt the butter and crack the eggs into the pan. Cook the eggs on medium heat stirring to make scrambled eggs until three-quarters cooked. Add the chives and cream cheese to the eggs and continue stirring until the eggs are cooked, but not dry, and the cream cheese is melted. Place a dollop of egg mixture in the center of each toasted bread cup and top with a teaspoon of caviar and sprig of chervil. Serves 12.
