Stuffed egg shells with Caviar

Rinse, peel and dice potatoes. Cook in salted water for about 20 minutes or until tender. Drain and let evaporate, press through a ricer. Mix puree with egg yolks and butter until light and airy. Season with salt and nutmeg. Beat cream until stiff and fold into potato mixture.

Arrange four empty eggshells on peppercorns. Fill with potato mixture and top with a teaspoon of caviar.