- Serves 2
- Preparation 5 mins
- Cooking 10 mins
- Level Easy
Reinvent your everyday breakfast. Discover our recipe for meltingly soft scrambled eggs, buttered in the French style and finished with a generous spoonful of Imperial Prunier caviar. A brunch idea that will be remembered for a long time.
Ingredients
- 6 very fresh eggs
- 30 g unsalted butter
- Fleur de sel
- 50 g Imperial caviar
Method
- Beat the eggs with a fork in a bowl and season lightly with fleur de sel.
- Melt the butter over very low heat in a clean pan.
- Pour in the beaten eggs and stir continuously with a soft spatula.
- Add a few spoonfuls of caviar and stir through.
- Keep the heat low for 8 to 10 minutes: the eggs must never catch.
- As soon as the eggs are creamy and still slightly runny, remove from the heat.
- Spoon into a beautiful shallow dish, add several quenelles of Imperial caviar with a mother-of-pearl spoon and serve immediately.
