|
6 Servings
|
15 min
|
Easy
|
Ingredients
6 eggs
2 oz caviar
1.8 oz butter
1/3 cup heavy cream
Salt and ground black pepper to taste
Beat the heavy cream in a bowl, using an electric whisk until the cream stands in stiff peaks. Cover the bowl with plastic wrap and put it in the refrigerator until ready to use.
Crack the eggs in a medium bowl, season and whisk.
Melt the butter in a saucepan over low heat. Add the eggs and cook over a low heat, stirring constantly, until the mixture lightly thickens.
Divide among 6 egg cups and top with whipped cream and caviar.
6 eggs
2 oz caviar
1.8 oz butter
1/3 cup heavy cream
Salt and ground black pepper to taste
Beat the heavy cream in a bowl, using an electric whisk until the cream stands in stiff peaks. Cover the bowl with plastic wrap and put it in the refrigerator until ready to use.
Crack the eggs in a medium bowl, season and whisk.
Melt the butter in a saucepan over low heat. Add the eggs and cook over a low heat, stirring constantly, until the mixture lightly thickens.
Divide among 6 egg cups and top with whipped cream and caviar.
"This recipe makes an ideal appetizer for a celebratory dinner party.
You can also serve these eggs for brunch and impress your guests!
You can do the same recipe without whipped cream. In this case just add 1 tbsp heavy cream to the egg preparation.
I usually use the eggshells for a more elaborate presentation and I serve these eggs with toasted bread."
~ Nathalie
You can also serve these eggs for brunch and impress your guests!
You can do the same recipe without whipped cream. In this case just add 1 tbsp heavy cream to the egg preparation.
I usually use the eggshells for a more elaborate presentation and I serve these eggs with toasted bread."
~ Nathalie