Prev Recipe Next Recipe

Slow-Cooked Scrambled Eggs with Caviar

Recipe courtesy of Ina Garten

From: Barefoot Contessa Family Style

Recipe courtesy of Ina Garten

Show: Barefoot Contessa

Episode: A Barefoot Contessa Holiday

From: Barefoot Contessa Family Style

Slow-Cooked Scrambled Eggs with Caviar

Name: Slow-Cooked Scrambled Eggs with Caviar
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 2 servings
Cuisine: american
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

Getting reviews...

Level: Easy
Total: 15 min

Prep: 5 min
Cook: 10 min

Yield: 2 servings

Level: Easy
Total: 15 min

Prep: 5 min
Cook: 10 min

Yield: 2 servings

Ingredients

Deselect All

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.