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Creamy Scrambled Eggs With Caviar
Provided by: Chef Marco Moreira
4 oz crème fraiche
1 bunch chives, chopped
2 oz sevruga caviar
A pinch of salt to taste
InstructionsWhisk 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.
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)