Eggs Caviar
Luxurious soft scrambled eggs enriched with Cognac and sour cream, topped with caviar and served on buttered toast. A decadent breakfast or appetizer that elevates humble eggs to an extraordinary dish.
Ingredients
- •2 whole eggs
- •1 teaspoon Cognac
- •1 teaspoon unsalted butter
- •2 tablespoons sour cream or labneh
- •2 grams caviar
- •1 slice sourdough bread
- •butter for toast
Cooking Instructions
- 1.
Gently whip the eggs with a fork.
1 min
- 2.
Heat a saucepan over medium heat, then add the Cognac and butter (they should sizzle/simmer immediately). Add the eggs and whisk constantly-working on and off the heat in order to develop the curds little by little and prevent the eggs from sticking or otherwise overcooking at the base of the pan-until the eggs begin to resemble a soft scramble. Add 1 tablespoon of the sour cream and stir to incorporate, letting the eggs sputter and pop a few times on the heat. Barely fold in the remaining sour cream (some streaks should still be visible).
8 min
- 3.
Top the buttered toast with plenty of soft scrambled eggs and a heaping spoon of the caviar. Or pour eggs in a bowl and top the whole thing with the caviar, use the toast as a spoon, and knock yourself out.
2 min
