Cut out circles of bread with a diameter of 7-8 cm.
Cut the boiled eggs crosswise into 4 slices, remove the yolk, cut each slice crosswise into 2 parts, and then each triangle - lengthwise. It turns out 16 "petals" from each egg. The inner part of each petal is slightly trimmed – cut off the protruding parts.
RUB the yolks with two tablespoons of softened butter.
On each bread circle, place a low mound of cream-yolk mixture in the middle.
Place 8 "petals" in a circle, immersing a wide part of them in a creamy yolk elevation.
Put a teaspoon of red caviar in the middle of each "flower". You can serve it to the table.