|Butter||3 Tablespoon, melted|
|Black caviar||2 Tablespoon|
|Butter||1 1⁄2 Tablespoon|
|White onions||2 Small, finely chopped|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Sour cream||1 1⁄4 Cup (20 tbs), scalded|
Brush 6 individual custard cups with melted butter; drop a teaspoon of caviar into each cup.
Break an egg into each cup.
Melt butter in saucepan; cook onion in butter until soft but not browned, stirring constantly.
Add wine; stir and cook over low heat until liquid evaporates.
Stir in sour cream and cook 5 minutes, stirring from bottom of saucepan.
Strain and season to taste.
Add a few drops of lemon juice, if desired.
Cover egg in each cup with 2 to 3 tablespoons sauce.
Place cups on baking sheet.
Bake in a preheated 325°F oven for 15 minutes.