Eggs with Brown Butter and Salmon Caviar

1. 1

   Put the eggs in a large saucepan, cover with cold water and bring to a rolling boil.

2. 2

   Cover tightly and remove from the heat.

3. 3

   Let stand for 12 minutes.

4. 4

   Fill a medium bowl with ice water.

5. 5

   Pour out the water from the saucepan and shake the pan gently to crack the egg shells.

6. 6

   Transfer the eggs to the ice water to cool, then pat the eggs dry.

7. 7

   Peel the eggs and halve each one lengthwise.

8. 8

   Slice a thin sliver from the bottom of each egg half to keep it steady.

9. 9

   In a small bowl, combine the radishes with the creme fraiche, lemon zest and a pinch each of salt and pepper.

10. 10

    Spoon the radishes onto the eggs and top with a small dollop of salmon caviar.

11. 11

    In a small skillet, cook the butter over moderate heat until lightly browned and fragrant, about 5 minutes.

12. 12

    Season with salt and spoon a small drizzle over the caviar.

13. 13

    Serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.