Scrambled Eggs with Creme Fraiche and Caviar in Eggshell Cups
Scrambled eggs spooned back into their shells and dotted with caviar are colorful, unusual, and delicious. Serve them as a first course or with brunch.
Martha Stewart Living, April 2005
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Recipe Summary
Ingredients
Directions
Variations
Martha has prepared the recipe using half the amount of each ingredient.
Variations
Martha has also prepared this recipe with no heavy cream but with 5 tablespoons butter. She added 2 tablespoons coarsely chopped fresh tarragon in step 2, after adding the eggs.