8 quail eggs
1/2 teaspoon white distilled vinegarv
2 slices pumpernickel bread
2-3 teaspoons sour cream or crème frâiche
1-2 tablespoons Sevruga, Osetra or Beluga caviar or salmon roe
Fresh chives for garnish
Gently place eggs in a pot and pour in vinegar and enough cold water to cover. Bring to a boil over medium-high heat and cook for 3 to 4-minutes. Meanwhile, toast pumpernickel lightly and cut each slice in 8 triangular pieces. Remove eggs from pot, run under cold water and peel under running water. Cut in half lengthwise. Spoon a small dollop of sour cream or crème frâiche on each piece of pumpernickel, top with half an egg and a dollop of caviar or salmon roe. Garnish with fresh chives. Makes 16 hors d'oeuvres.