Slow-Cooked Scrambled Eggs with Caviar
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 391
- Total Fat
- 26
- Saturated Fat
- 12
- Carbohydrates
- 20
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 19
- Cholesterol
- 499
- Sodium
- 399
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
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.