Scrambled Eggs With Osetra And Mouillettes

1. 1

   Toast the bread.

2. 2

   Butter all the slices with 1 tablespoon of the butter.

3. 3

   Remove the crusts and cut each slice into 4 narrow strips, or mouillettes.

4. 4

   When ready to serve, place the eggs, salt and pepper in a bowl.

5. 5

   Mix with a whisk until well blended.

6. 6

   Heat the remaining 2 tablespoons of butter in a thick, heavy saucepan with high sides.

7. 7

   Add the egg mixture and cook over medium to high heat, stirring continuously and vigorously with a whisk until the mixture is creamy and consists of very small curds.

8. 8

   While still quite soft, remove the mixture from the heat.

9. 9

   (The eggs will continue to cook in the residual heat of the pan.)

10. 10

    Add the sour cream and mix well.

11. 11

    Divide the egg mixture among 4 warm plates.

12. 12

    Arrange 4 mouillettes around each portion.

13. 13

    Top with the caviar, using about 1 1/2 teaspoons per serving.

14. 14

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.