Soft-Scrambled Eggs with Caviar and Toasted Challah

1. 1

   In a large nonstick skillet, combine the eggs with 2 tablespoons of the butter and a pinch of salt.

2. 2

   Cook over moderately low heat, stirring constantly, until small curds form and the eggs are creamy, about 8 minutes.

3. 3

   Remove from the heat and stir in the remaining 1/2 tablespoon of butter until melted; season with salt.

4. 4

   Transfer the eggs to plates and serve with caviar and toasted challah.

* Per serving · 4 servings · Values may vary.

No additional tips available.