TRUFFLED SCRAMBLED EGGS WITH CRÈME FRAÎCHE AND CAVIAR

TRUFFLED SCRAMBLED EGGS WITH CRÈME FRAÎCHE AND CAVIAR image

Categories Egg

Yield 6 Servings

Number Of Ingredients 10

Previous Next

6 uncorked large eggs in shells
5 Tbsp heavy whipping cream
2 Tbsp chopped fresh chives
½ tsp salt
½ tsp (scant) freshly ground black pepper
¼ tsp black truffle oil
3 Tbsp butter
Crème fraîche or sour cream
Caviar
Whole fresh chives

Steps:

Using egg topper or tip of small knife, cut top ½ inch off wide end of each egg. Empty 4 eggs into medium bowl (empty remaining 2 eggs into small bowl and reserve for another use). Rinse out 6 eggshells and carefully wipe insides dry. Stand 6 shells, cut side up, in egg holders. Whisk cream, chopped chives, salt, pepper, and truffle oil into 4 eggs in medium bowl. Melt butter in heavy medium skillet over medium-low heat. Add egg mixture. Stir gently until mixture just begins to set but is still very soft, about 2 minutes. Spoon egg mixture into shells. Top with crème fraîche, then caviar; garnish with whole chives. Serve immediately.