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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By jsjf7072_6317401
Indianapolis, IN
on January 09, 2007
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I made this dish for Christmas eve breakfast minus the caviar and it went over well. I have never tried caviar and am affraid to.
By ariddle1019_892062
Valrico, FL
on December 24, 2005
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I dont care what anyone says re: cooking eggs on high heat will toughen. It's not true.
I learned this recipe when I was 16yrs old working the breakfast shift for a Greek gentleman in Ambridge, Pa. (Pittsburgh Although this was a local small establishment, the clientele were very picky.
Scrambled eggs:
2 eggs
1/4 tsp sugar
1-2 tsp water
butter, margarine or shortening to fry.
Whisk ingredients very well, except for butter.
throw butter into MED HOT 8in' skillet on med hi heat.
throw in eggs.
With Spatula,scramble quickly, approx 30sec-1min.
plate up.
Done.
light, fluffy & tender.
let customer add salt/pepper.
milk, salt or cream toughens the eggs, not high heat.
The sugar fluffs the whites.
Every time I attempt to scramble eggs on a low heat,add salt, milk, cream they're lousy. plus i need a cement trowel to clean the pan.
By italianmom_7142185
Pleasant Valley, NY
on December 06, 2004
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These are the best eggs ever. Easy and so creamy. Now my husbands will only eat eggs like this. I've even added lox along with the cavier for an even fancier breakfast. Thanks so much Ina !!!!
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