The holidays are coming! Are you furiously searching online for recipes for the season? Well I have a doozy for you today – scrambled eggs with caviar. A special brunch appetizer, ideal for a small group, such as a family or group of friends.
This scrambled eggs with caviar recipe is de-light-ful! It is quite rich, just a few mouthfuls and you and your guests will be satisfied. Consider serving another course, such as turkey sausage skillet with crispy potatoes, or perhaps something sweet.
It’s also a great dish to share with a loved one. Serve with a hunk of bread. Just you and he, or she, sat on the sofa, pushing modest portions into each others mouths. Lovely – right?!
I highly recommend you pair scrambled eggs with caviar with champagne or prosecco. Resist the urge to serve mimosas or bellinis, as the richness of this dish requires a beverage that can wash the palate. Adding juice to your wine will stop it from doing so. If you need a little sweetness in your fizzy wine, then go for an imperial champagne or moscato instead.
I really love this dish, my brother, Gary, introduced me to it. The first time I tasted scrambled eggs with caviar, I was sat in his kitchen in London catching up with him. It was the first morning of my vacation back home, and he made me a wonderful spread. His version of this dish was a much more rustic example than mine, nonetheless, plated beautifully. I licked my fingers while we chatted, updating each other on our lives.
I’m gonna pause here for a bit and share some music with you that I just found online. The vocals are by Gary Bardouille, my baby bro (proud smile).
Catchy tune right?
Anyways, getting back to my scrambled eggs and caviar recipe.
Scrambled eggs and caviar is by no means a new dish, it has been around for many, many years. The more traditional combination is caviar on top of creme fraiche, on top of scrambled eggs. Now, due to the fact that my brother served an amazing 1 oz of superior caviar for my first time, my palate is rather spoiled.
I really feel that when serving a more affordable caviar, it is necessary to add a little character to the creme fraiche. I added some chives, heavy cream, lemon juice, olive oil and a pinch of salt. This tweak to tradition helps balance out the flavors.
This special occasion dish is super easy and will excite the tastebuds of all who are lucky enough to get a taste. Give it a try this holiday season.
Scrambled Eggs with Caviar
Ingredients
Creme Fraiche
- 3/4 cup chives chopped
- 1 tbsp creme fraiche
- 3 tbsp heavy cream
- Good pinch of salt
- 2 tbsp extra virgin olive oil
- 1 tsp lemon juice
Eggs & Caviar
- 6 eggs
- 2 tbsp heavy cream
- 1/2 tsp fine salt
- 1/4 tsp black pepper
- 1 tbsp butter
- 1 oz domestic caviar
Equipment & Utensils
- Blender or food processor
- Large fry pan
- 6 ramekins or small bowls or 2 medium bowls to serve
Instructions
Creme Fraiche
- Place chives, creme fraiche, heavy cream and salt in a food processor or blender and pulse until ingredients are combined.
- Mix lemon juice and olive oil together.
- Place blender on low and slowly add lemon juice and oil.
- Blend until smooth then transfer to a bowl and place in the fridge to keep cool.
Eggs & Caviar
- With a fork, whisk together eggs, heavy cream, salt and pepper.
- Avoid creating a froth when whisking the eggs, to avoid a crust around the edge of the pan
- Heat the butter in a pan on medium heat, then carefully pour egg mixture into pan.
- Allow the eggs to cook a little until you have a layer of egg at the bottom of the pan, then begin gently scrambling.
- Continue scrambling until the eggs have a light sheen to them, then remove from heat.
- The eggs will continue to cook just a little.
- Spoon equal amounts of creme fraiche into bowls.
- Do the same with the scrambled eggs on top of the creme fraiche.
- Place a small amount of caviar on top of the eggs in each bowl until you've used up the entire 1 oz
- Serve immediately with champagne or sparkling wine
