|White bread slices||6|
|Hard cooked eggs||3|
|Butter||1⁄4 Cup (4 tbs) (Half Stick, At Room Temperature)|
|Chopped chives||3 Tablespoon|
|Freshly ground black pepper||To Taste|
|Mashed foie gras/Ham / sardine spread||6 Tablespoon|
|Ripe tomato slices||6 , peeled|
|Mayonnaise||1⁄2 Cup (8 tbs) (Preferably Homemade)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Capers||3 Tablespoon, drained|
|Tomato paste/Ketchup||1 Tablespoon|
|Finely chopped fresh parsley/Watercress||1⁄2 Cup (8 tbs)|
Toast the bread and, using a large biscuit cutter, cut out the center of each slice.
Butter the toast rounds and reserve trimmings for another use.
Cut the eggs in half and mash the yolks well.
Mix with butter and chives and season to taste with salt and pepper.
Fill the cavities of the hard cooked whites with the yolk mixture.
Spread the toast rounds with the mashed foie gras or ham spread and top with a slice of tomato.
Place one stuffed egg half, stuffed side down, in the center of each tomato slice.
Combine the remaining ingredients and mix well.
Spoon the mixture over the canapes.