Scrambled eggs with caviar

  • Time cooking time: 5 minutes
  • Yield Serves 2


    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. Season with 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.
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