Scrambled Eggs With Caviar

1. 1

   In a bowl, beat eggs and cream until well blended.

2. 2

   In a saucepan over medium flame, melt one tablespoon of the butter.

3. 3

   Add eggs, and cook over medium-low heat, stirring all around sides and bottom with a plastic spatula.

4. 4

   When mixture is slightly thickened, add remaining butter and salt to taste.

5. 5

   Do not overcook eggs or they will toughen.

6. 6

   When eggs are firm but moist, remove from heat.

7. 7

   Transfer eggs to individual warm ramekins.

8. 8

   Top each with a tablespoon of caviar.

9. 9

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.