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Serves 2
4 large eggs
4 large eggs
3
tablespoons heavy cream
2 tablespoons unsalted butter
2 ounces sevruga
caviar
8 slices buttered toast, quartered
Beat eggs and cream
until just blended. Seasonwith salt and pepper. In a medium nonstick skillet,
melt the butter over medium heat. Pour in the beaten egg mixture, increase the
heat to medium-high, and stir with a wooden spoon until the eggs thicken.
Remove from the heat.
Divide the eggs between two warmed plates and top
with caviar. Serve immediately, accompanied with the toast points.
