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 its melted. Check for seasonings. Serve hot on a slice of toasted brioche with 1 teaspoon of caviar per person.





5 Healthy Weeknight Dinners
Easy Appetizers
All About Melissa d'Arabian
5 Simple Summer Dinners
Simple Slow Cooker Recipes
Decadent Chocolate Desserts
Foods for Entertaining a Crowd
Bobby's Burgers
Simple Summer Recipes
Giada in Paradise














Great, but no caviar
Rated: 4 stars out of 5