Slow-Cooked Scrambled Eggs with Caviar

  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 2 servings
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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


  1. 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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