3 x eggs
6 slices of white bread
1 oz each of 3 caviars (i.e, lumpfish, whitefish, salmon, etc)
8 x chives, diced finely
2 x shallots, diced finely
1/2 cup crème fraiche
1/4 cup capers, chopped finely
In a shallow pot, place eggs and add water until just above the level of the eggs. Bring to a boil, then remove from heat. Let sit for 15 minutes, transfer to an ice bath. When eggs are chilled, peel and separate whites from yolks.
Using the back of a spoon, push the egg whites through a mesh trainer. Repeat with the yolk (keep whites and yolks separate).
Toast bread. Cut off and discard crust. Cut remaining pieces diagonally into 4 triangles. Reserve.
On a large platter, decoratively present the caviars, chives, shallots, egg whites, egg yolks, crème fraiche, and capers. Serve with toast points.