Scrambled Eggs on Brioche Toast with Caviar
A simple and delicious way to serve caviar - especially for breakfast or brunch! Serves 4.
- 1 loaf brioche toast
- 6 eggs
- 1 oz butter
- 2 oz caviar, we recommend Osetra Golden Imperial Caviar
- 1 tablespoon heavy cream
- salt & pepper, to season
In a non stick saucepan heat the butter. Whisk the eggs in a bowl with salt & pepper to taste. Go easy on the salt as the caviar is already salty. Add eggs to the pan. Stir constantly with a wooden spoon until the eggs start to thicken, then add the cream. Spoon onto hot brioche toast. Top the scrambled egg with a teaspoon of caviar at the last minute. You can use any other bread you prefer - we like toasted brioche for it's crunchy texture. You can also forgo the toast and serve directly on a plate or in individual ramekins.