serves 4

6 naturally raised, farm fresh, large eggs
1 1/2 Tablespoons unsalted butter
sea salt and freshly ground white pepper to taste
1 Tablespoon creme fraiche
1/4 cup unsalted butter
1/2 teaspoon dijon mustard
2 ounces caviar—avoid endangered Russian and Iranian varieties; choose US farmed instead caviar. We use smoked steelhead caviar.
1 tablespoon chopped chives


1. Melt the butter in a non-stick pan over very low heat.
2. Crack eggs into a mixing bowl, whisk and pass through a sieve into the pan.
3. Slowly cook over low heat, stirring often with a wood spoon or a spatula until very creamy but not quite set.
4. Stir in creme fraiche, mustard and salt and pepper to taste and gently warm through without overcooking. Eggs should be extremely creamy.
5. Just before serving, fold chives into eggs. Place in serving vessel of your choice topped with caviar. We often serve toasted brioche with this dish as well

Photo credit: / CC BY-NC-ND 2.0



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