Soft Scrambled Eggs & Caviar

Directions 📝

1. Preheat your oven to 350F.

2. In a saute pan over medium-low heat, melt 4 tablespoons of the butter.

3. When the butter is foamy, toast the brioche slices on both sides until GBD (Golden Brown & Delicious), then transfer to an aluminum foil-lined sheet tray.
4. Crack three of the eggs into a small bowl, add 1 tablespoon of water, and whisk with a fork. Season with Balinese Truffle Salt.
5. Place the beaten eggs into the small pot, add 1 tablespoon of butter and place over medium-low heat.
6. Meanwhile, place the toast in the oven and cook for 2-3 minutes.

7. Cook the eggs, whisking constantly, until small and soft curds form.

8. Remove the pot from the heat and add a spoonful of the crème fraîche.
9. Plate the soft scrambled eggs with two slices of toast.  Top with the white sturgeon caviar, garnish with chives, and finish with a touch more Balinese Truffle Salt.
10. Clean the pot before repeating with the other three eggs and dig in!