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; let stand for 12 minutes.

3. 3

   Fill a medium bowl with ice water.

4. 4

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

5. 5

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

6. 6

   Peel the eggs and halve each one lengthwise.

7. 7

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

8. 8

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

9. 9

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

10. 10

    In a small skillet, cook the butter & crushed red pepper flakes, if using, over moderate heat until lightly browned and fragrant, about 5 minutes.

11. 11

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

12. 12

    Serve right away with elegant, toasty Champagne: Taittinger La Francaise NV.

* Per serving · 4 servings · Values may vary.

No additional tips available.