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SCRAMBLED EGGS WITH CAVIAR
Serves 2
4 large eggs
3
tablespoons heavy cream
salt and freshly ground pepper to taste
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.
