Scrambled Eggs, Caviar, Crème Fraîche, Chives
Last but not least in a series of 4 Holiday Entertaining Dishes, scrambled eggs with caviar is a wonderfully extravagant way to celebrate Christmas morning or New Year’s Day brunch.
Served in charming mini Lodge cast iron skillets, this breakfast is simultaneously elegant and rustic. Fluffy scrambled eggs paired with puffed popovers and butter are irresistible, but for the ultimate breakfast experience, add creamy-tangy crème fraîche and burst-in-the-mouth pearls of rich-brown nutty ossetra caviar .
Holiday Entertaining Series
Hors d’oeuvre: Oysters, Ossetra Caviar, Crème Fraîche (here)
First Course: Foie Gras with Sweet & Salty Palmier Cookies (here)
Holiday Side Dish: Asparagus, Hollandaise, Caviar (here)
Scrambled Eggs and Caviar Recipe
I am partial to the classic, authentic Royal Ossetra from the Parisian Caviar House of Petrossian. But of course, any type of quality fish roe would take scrambled eggs to the next level. Bon Appétit magazine wrote about caviar in their recent Holiday Issue (and I got a kick out of this), “You don’t need a Cayman Islands bank account to serve it…so unless you’re a Russian Oligarch, fill out your spread with the kind of affordable roes you can buy.”
- 4 eggs
- 1/4 t. kosher salt and fresh ground pepper
- 1 T. half and half
- 2 t. butter + more for cast iron skillets
- crème fraîche
Whisk eggs with salt, pepper, and half and half.
Melt 2 t. butter in a non-stick pan. Scramble the eggs.
Meanwhile, melt a small amount of butter in mini cast iron skillets.
Divide scrambled eggs between the 2 skillets.
Top eggs with a sprinkling of chives, a dollop of crème fraîche, and a spoonful of caviar. Serve with any type of utensil except silver, which affects the taste of caviar.
Serve with popovers. And Mimosas.
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