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Scrambled Eggs with Caviar

Prep Time25 minutes
Cook Time5 minutes
Total Time30 minutes

Ingredients

Creme Fraiche

  • 3/4 cup chives chopped
  • 1 tbsp creme fraiche
  • 3 tbsp heavy cream
  • Good pinch of salt
  • 2 tbsp extra virgin olive oil
  • 1 tsp lemon juice

Eggs & Caviar

  • 6 eggs
  • 2 tbsp heavy cream
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 1 tbsp butter
  • 1 oz domestic caviar

Equipment & Utensils

  • Blender or food processor
  • Large fry pan
  • 6 ramekins or small bowls or 2 medium bowls to serve

Instructions

Creme Fraiche

  • Place chives, creme fraiche, heavy cream and salt in a food processor or blender and pulse until ingredients are combined.
  • Mix lemon juice and olive oil together.
  • Place blender on low and slowly add lemon juice and oil.
  • Blend until smooth then transfer to a bowl and place in the fridge to keep cool.

    Eggs & Caviar

    • With a fork, whisk together eggs, heavy cream, salt and pepper.
    • Avoid creating a froth when whisking the eggs, to avoid a crust around the edge of the pan
    • Heat the butter in a pan on medium heat, then carefully pour egg mixture into pan.
    • Allow the eggs to cook a little until you have a layer of egg at the bottom of the pan, then begin gently scrambling.
    • Continue scrambling until the eggs have a light sheen to them, then remove from heat.
    • The eggs will continue to cook just a little.
    • Spoon equal amounts of creme fraiche into bowls.
    • Do the same with the scrambled eggs on top of the creme fraiche.
    • Place a small amount of caviar on top of the eggs in each bowl until you've used up the entire 1 oz
    • Serve immediately with champagne or sparkling wine