Slow-Cooked Scrambled Eggs with Caviar

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.