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1
Basically, what you are doing here is building a big box of buttered bread, a little home for your eggs.
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2
Start by removing a slice about 2 inches (5 cm) thick from the loaf.
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3
Cut off the crusts from the slice, then remove its core by cutting a square hole in the middle.
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4
Keep in mind that the hole has to be big enough to contain three scrambled eggs and the delicious fish.
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5
Preheat the oven on a low setting.
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6
Melt 1 tablespoon of the butter in a nonstick frying panor better, use a breakfast griddleover low heat and slowly color the box on all sides.
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7
Put the box on a plate along with the fish and place the plate in the oven to heat the fish and keep the box warm.
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8
In a small bowl, whisk together the eggs, cream, and a little salt and pepper.
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9
Scramble the eggs over low heat in the remaining butter in the same pan (or a new pan if you used a griddle for the bread).
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10
When they are almost set, nonchalantly add the warm pieces of fish.
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11
Heat the ensemble through.
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12
Place the ensemble in the box.
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13
Garnish with the creme fraiche, chives, and horseradish.
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14
We also find a teaspoon of caviar to be a nice touch.
