A small breakfast with a celebratory finish. Serve in warm cups, with cool caviar added at the very last moment.
Ingredients
- 4 eggs
- 15 g butter
- 1 tbsp crème fraîche
- 20 g black caviar
- Chives, finely cut
- Black pepper
Directions
- Beat the eggs with pepper. Melt butter gently in a small saucepan.
- Add the eggs and stir over low heat, scraping the base, until fully set but still tender.
- Remove from the heat and fold in crème fraîche. Divide between two small serving cups.
- Allow the surface to cool slightly, then add caviar and chives. Serve immediately; use clean cups rather than raw eggshells.
