Egg and caviar sandwiches

These cute little high tea style sandwiches are a little bit fancy, and great for morning or afternoon tea gatherings.

  • 20 mins preparation
  • 8 mins cooking
  • Makes 24 Item
  • Print


Egg and caviar sandwiches
  • 4 eggs, at room temperature
  • 3 tablespoon crème fraîche
  • sea salt and white pepper
  • 12 slices thick white bread
  • 12 slices thick wholemeal bread
  • softened butter, for spreading
  • 50 gram black caviar
  • extra crème fraîche
  • baby herbs, to garnish


Egg and caviar sandwiches
  • 1
    Place the eggs into a pot of cold water and bring to the boil. Simmer for 7-8 minutes then remove and peel away the shells.
  • 2
    Finely chop the eggs, mix with the crème fraîche and season with sea salt and a pinch of white pepper.
  • 3
    Using a 5.5cm round cutter, cut out two rounds from each slice of bread and spread them with a little butter.
  • 4
    Top the wholemeal rounds with the egg mixture and the white rounds with the caviar.
  • 5
    Carefully sandwich the rounds together, place a dollop of crème fraîche onto the top of each and garnish with the baby herbs.


Make the sandwiches ahead of time, cover and refrigerate. Just be sure to remove them from the fridge an hour before serving.