Soft and creamy eggs with caviar
By Chatelaine
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Soft and creamy eggs with caviar
Photo by Erik Putz
Über-chic Pink Tartan founder, Kimberly Newport-Mimran, shares this luxe appetizer with us — inspired by her favourite New York restaurant, Jean-Georges.
Ingredients
-
6
eggs
-
2 tbsp
milk
, or water
-
1 tsp
Dijon
mustard
-
1/4 tsp
salt
-
1/8 tsp
cayenne pepper
, optional
-
2 tbsp
cold
butter
, cubed
-
3 tbsp
crème fraîche
-
2 tbsp
sustainable
caviar
Instructions
- 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.
Nutrition (per serving)
- Calories
- 196,
- Protein
- 8 g,
- Carbohydrates
- 1 g,
- Fat
- 17 g,
- Sodium
- 244 mg.
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.
