Sparkling Cognac Drink with Canapes
- For the canapés
- 4 slices sandwich white bread
- 2 tablespoons butter
- 3 medium eggs
- 2 tablespoons Salmon roe
- Rose petal
Toast the slices of bread; use a small heart-shaped cookie cutter to punch out shapes of toast.
Whisk the eggs with a little seasoning in a mixing bowl.
Melt the butter in a saucepan over a medium heat and cook the eggs until scrambled; move them around the pan with a spatula/wooden spoon, until thick and creamy.
Place a rose petal on top of each piece of toast, then top with a generous teaspoon of scrambled egg.
Garnish the scrambled egg with the salmon rose and arrange on plates lined with napkins.
To make the cocktails, drop a sugar cube in each serving glass and soak with a few dashes of Angostura Bitters. Add 20ml of Cognac to each glass then top up with the champagne.
Garnish with a few rose petals before serving with the canapés.