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1
Preheat the oven to 375 degrees F.
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2
Lightly brush both sides of the bread slices with olive oil, and season with salt and pepper.
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3
Place on a baking sheet and put into the oven for about 12 minutes, or until crispy on the outside and soft within.
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4
Keep warm until needed.
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5
Turn on your espresso machine and build up the pressure.
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6
In a saucepan, heat the cream over medium heat just until it simmers.
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7
Remove from the heat.
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8
Break the eggs into a bowl, whisk until blended, and season with salt and pepper.
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9
Whisk in the hot cream and 1 tablespoon of the chives.
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10
Pour 1/4 of the egg mixture into a heatproof 1-cup measuring cup (a metal pitcher for steaming milk works well).
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11
Plunge the steamer wand deep into the eggs and steam them, keeping the nozzle deep and rotating the cup to cook the eggs evenly.
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12
Don't shake the cup or the eggs will scramble.
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13
You want them to set into a cake, being careful not to overcook them.
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14
You will notice the noise changes as the eggs solidify.
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15
Lower the cup and steam the surface of the eggs.
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16
The eggs should remain soft and not be fully set.
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17
Invert the cup onto a warm plate, top with a spoonful of caviar, and sprinkle with some of the remaining chives.
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18
Serve with 2 slices of the toasted bread.
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19
Repeat to make 4 servings.
