Soft Scrambled Eggs & Caviar
Soft Scrambled Eggs with White Sturgeon Caviar
Rated 5.0 stars by 1 users
Category
Breakfast
Chef
Chef Tyler
The best brunch for any special occasion: velvety eggs, briny white sturgeon caviar, and buttery toast.
Ingredients 🍲
6 large eggs, at room temperature
1 bunch chives
5 tablespoons unsalted butter
4 slices brioche
2-3 tablespoons crème fraîche
Directions 📝
Preheat your oven to 350F.
In a saute pan over medium-low heat, melt 4 tablespoons of the butter.
- 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.
- Crack three of the eggs into a small bowl, add 1 tablespoon of water, and whisk with a fork. Season with Balinese Truffle Salt.
- Place the beaten eggs into the small pot, add 1 tablespoon of butter and place over medium-low heat.
- Meanwhile, place the toast in the oven and cook for 2-3 minutes.
Cook the eggs, whisking constantly, until small and soft curds form.
- Remove the pot from the heat and add a spoonful of the crème fraîche.
- 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.
- Clean the pot before repeating with the other three eggs and dig in!
2 comments
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In this recipe, you are making 3 eggs to start and in Step 10, you repeat the same process for the other 3 eggs (Clean the pot before repeating with the other three eggs and dig in!)
I only see 3 eggs used in the directions, but 6 are in the list. Please advise if typo, etc?
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