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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 3 |
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Very different, very elegant and very tasty. Sure to please your guests. Enjoy Ingredients:
6 large eggs |
2 tablespoons unsalted butter |
1/4 teaspoon salt |
1 teaspoon freshly ground black pepper |
2 tablespoons chopped fresh chives |
1-3/4 ounce caviar |
Directions:
1. Using an egg topper remove the top 1/4 from 4 of the eggs being careful to remove only the top.
2. Pour the yolks and whites into a small bowl and set the eggshells aside.
3. Crack open the remaining 2 eggs and add the yolks and whites to the bowl.
4. Using a fork beat the eggs until thoroughly blended.
5. Bring a small saucepan three-fourths full of water to a boil over high heat.
6. Reduce the heat to medium so the water maintains a simmer.
7. Place one of the reserved eggshells in the simmering water for 15 seconds.
8. Using a slotted spoon carefully remove eggshell and place upside down on paper towel to dry.
9. Repeat with the remaining eggshells.
10. In a nonstick sauté pan over medium heat melt the butter.
11. Add the beaten eggs and season with salt and pepper.
12. Stir constantly with a wooden spoon until the eggs have thickened about 5 minutes.
13. Place the empty eggshells in egg cups.
14. Fill the shells with the scrambled eggs dividing evenly.
15. Garnish with the chives and a dollop of caviar.
16. Serve immediately.
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