Scrambled Eggs With Caviar
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8large eggs
- ½cup heavy cream
- 2tablespoons butter
- Salt to taste
- 4tablespoons sevruga caviar or chopped smoked salmon
Nutritional analysis per serving (4 servings)
314 calories; 27 grams fat; 14 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 16 grams protein; 354 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a bowl, beat eggs and cream until well blended.
- Step 2
In a saucepan over medium flame, melt one tablespoon of the butter. Add eggs, and cook over medium-low heat, stirring all around sides and bottom with a plastic spatula. When mixture is slightly thickened, add remaining butter and salt to taste. Do not overcook eggs or they will toughen. When eggs are firm but moist, remove from heat.
- Step 3
Transfer eggs to individual warm ramekins. Top each with a tablespoon of caviar. Serve immediately.
Private Notes
Comments
We had caviar to celebrate the new year and saved some for breakfast. I served it on these luscious eggs, on top of very thin toasted bread, and added a small dollop of loosened creme fraiche. What a great first meal to start 2021 out right. Cheers!
We used whitefish caviar and it was tasty and fun. It wasn’t the greatest dish ever, but it fit the bill for a Mother’s Day treat. Next time, I’ll add some mild flavor to the eggs like chives.
We had caviar to celebrate the new year and saved some for breakfast. I served it on these luscious eggs, on top of very thin toasted bread, and added a small dollop of loosened creme fraiche. What a great first meal to start 2021 out right. Cheers!