Christmas always finds me left with far too much good food. I’ve already made seafood scallop au gratin, shrimp salad on puff pastry and finally, last night’s supper: Soft boiled eggs with paddlefish caviar. Instead of the traditional toast point “soldiers”, I cut up and baked two leftover crêpes at 350ºF for 10 minutes until they were crunchy. I served the caviar with chopped onion, capers and a lemon wedge. A California Sauvignon Blanc went well enough, but a Blancs de Blancs Champagne or Alsatian Tokay would do nicely, too.
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