- 2 large eggs, hard boiled
- 1/4 cup minced white onion
- 1 cocktail pumpernickel loaf
- 1/2 cup sour cream
- 150 g caviar (5 ounces; preferably osetra)
- Garnish: fresh chervil or chopped fresh chives
- Force eggs through a sieve into a small bowl and gently toss with onion.
- Trim 36 pumpernickel slices to 1 1/4-inch squares, then top each with 1/2 teaspoon sour cream, 1/2 teaspoon egg, and 1/2 teaspoon caviar.