Egg Salad 4 large white eggs 2 Tbls. mayonnaise ½ oz. truffle oil 1 Tbls. sherry wine vinegar salt and pepper to taste   Avocado Puree 1 large avocado or 2 small avocados juice from 2 limes salt and pepper to taste  Tomato Puree 8 ripe plum tomatoes 2 Tbls. olive oil 2 thin slices of fresh ginger [no skin] ¼ oz. fresh thyme, rough chopped salt and pepper to taste     Egg Salad Hard boil the eggs, cool then peel. Chop the eggs into equal size pieces and then pulse in a food processor. Add mayonnaise, sherry vinegar and truffle oil. Do not purée because the eggs must hold some body. Season to taste with salt and pepper.  Avocado Puree Cut the avocado in half. Clean and skin with a spoon and remove the pit. In a food processor purée the avocado with the lime juice and season to taste. Pass the avocado through a medium mesh drum or sieve to remove any large particles.   Tomato Puree Blanch the tomatoes to loosen the skin and shock in ice water (tomato concasse). Peel the skins and remove the seeds. Cut tomatoes into quarters. In a sauté pan heat the olive oil over high heat. Add the tomatoes and season lightly with salt lower to medium heat when they begin to sweat out the juice. Add the ginger and turn. Cook the tomato slowly to dry out the liquid and reduce the acidity. Continue to turn until almost dry. Remove the ginger and fold in the clean rough chopped thyme. In a food processor add mixture and pulse until smooth.   To Serve: 2 oz. osetra caviar (or your choice) thin chives and 4 slices of bread. Fill about a third of an egg cup or small sake cup with tomato purée. Tap cup on counter to flatten and remove any air bubbles. Then add avocado purée until cup is half full, repeating flattening process. Fill rest of cup with egg "salad" and tap again. Top with 1/4oz. of caviar and garnish with chopped chive Remove crusts from bread and cut into small triangles. Brush with butter and toast. Arrange bread on plate surrounding egg cups.