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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

SCRAMBLED EGGS WITH CAVIAR

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.


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