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Home > Restaurants > Recipes > Creamy Scrambled Eggs With Caviar

Creamy Scrambled Eggs With Caviar

Provided by: Chef Marco Moreira
Served at: Tocqueville

  • Type of Dish: Appetizers, Breakfast/Brunch
  • Servings: 2
  • Cuisine: American, Eastern European
  • Special Requests: Quick and Easy
  • Reader Rating: Write a Review

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4 eggs
4 oz crème fraiche
1 bunch chives, chopped
2 oz sevruga caviar
A pinch of salt to taste


Whisk eggs in a double broiler over medium-high heat for approximately 12 minutes, or until thick and creamy. Lightly season with salt, keeping in mind that the caviar is salty.

Just before serving, fold in the crème fraiche and chopped chives.

To Plate
Heat plates in oven before serving. Divide the scrambled eggs between the plates.

Using a mother-of-pearl or plastic spoon (non-metal), place a dollop of caviar on top of the scrambled eggs and serve immediately.

(Published 2008)

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