Slow-Cooked Scrambled Eggs with Caviar

Total Time:
15 min
Prep:
5 min
Cook:
10 min

Yield:
2 servings
Level:
Easy

Ingredients
  • 4 extra-large eggs
  • Splash half-and-half
  • Pinch kosher salt
  • Pinch freshly ground black pepper
  • 2 tablespoons (1/4 stick) unsalted butter, divided
  • 2 slices toasted brioche
  • 2 teaspoons malossol caviar, osetra or sevruga
Directions

Whisk the eggs in a bowl with the half-and-half, salt, and pepper. Heat 1 tablespoon of butter in a large saute or omelet pan. Add the eggs and cook them over medium heat, stirring constantly, until the desired doneness. Off the heat, add 1 more tablespoon of butter and stir until it's melted. Check for seasonings. Serve hot on a slice of toasted brioche with 1 teaspoon of caviar per person.


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