Slow-Cooked Scrambled Eggs with Caviar (Ina Garten) |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Ingredients:
4 extra-large eggs |
splash half-and-half |
pinch kosher salt |
pinch freshly ground black pepper |
2 tablespoons (1/4 stick) unsalted butter, divided |
2 slices toasted brioche |
2 teaspoons malossol caviar, osetra or sevruga |
Directions:
1. Whisk the eggs in a bowl with the half-and-half, salt, and pepper. Heat 1 tablespoon of butter in a large saute or omelet pan. Add the eggs and cook them over medium heat, stirring constantly, until the desired doneness. Off the heat, add 1 more tablespoon of butter and stir until it's melted. Check for seasonings. Serve hot on a slice of toasted brioche with 1 teaspoon of caviar per person.
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