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Scrambled Eggs with Creme Fraiche and Caviar in Eggshell Cups

Scrambled Eggs with Creme Fraiche and Caviar in Eggshell Cups

Prepare this special egg dish: scrambled eggs with creme fraiche and caviar in eggshell cups for a delicious breakfast.

The Martha Stewart Show http://www.marthastewart.com/259674/scrambled-eggs-with-creme-fraiche-and-ca
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  • Yield Serves 4
    Serves 4 to 8

Ingredients

    • 4 large brown or white eggs, or a mix
    • 1/8 cup heavy cream
    • Coarse salt and freshly ground pepper
    • 2 tablespoons unsalted butter
    • Creme fraiche, or sour cream, for serving
    • Salmon roe or sevruga caviar, or both, for serving

Directions

  1. Bring a small pot of water to a boil. Hold an egg in one hand, tapered end up. Place an egg topper over the top, and squeeze, using a scissor motion. Discard top of egg. Pour egg into a medium bowl. Repeat with remaining eggs. Boil shells 5 minutes. Using a slotted spoon, transfer to a wire rack. Let dry, cut sides down.
  2. Whisk together eggs and cream. Season with salt and pepper. Melt butter in a medium nonstick skillet over medium heat. Add eggs. Using a rubber spatula, stir to create curds and slide eggs from edges to center. Cook until set, 3 to 4 minutes.
  3. Transfer eggs to a pastry bag fitted with a 1/2-inch plain round tip. Pipe eggs into shells. Transfer shells to egg cups. Top with creme fraiche and caviar.

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