Updated Nov 24, 2014Chatelaine
- CRACK eggs into a bowl. Whisk in milk, Dijon, salt and cayenne. Melt butter in a medium non-stick frying pan over medium. Swirl pan to coat bottom and side. Add egg mixture. Gently and constantly scrape along bottom of pan, pushing eggs from side to side until large, soft curds form, 3 to 5 min. Spoon into small serving bowls and top with crème fraîche and caviar. Serve immediately.
Serving Tip: To serve in eggshells, carefully crack the tops off the eggs with a sharp knife. Pour out eggs, then rinse shells well with hot water and set upside down on a rack to dry. Spoon cooked eggs into dry shells and serve in egg cups.