- 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
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.