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Peter Evans

Scrambled eggs with Caviar - served with Champagne

Serves 1

Ingredients

Ingredients

  • 2 Eggs
  • 1/3 cup of Cream
  • 10 g Butter
  • sea salt
  • cracked pepper
  • 1 tablespoon Caviar salmon or sturgeon
  • leaves of Rocket
  • A drop Extra Virgin Olive Oil
  • A squeeze of Lemon
  • Grilled Toast
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Method

Ingredients

  1. Whisk the eggs, cream, salt & pepper in a bowl
  2. Heat the butter & olive oil in a non-stick frying pan over a medium heat until hot, but not burnt.
  3. Pour in the egg mixture and cook stirring with a wooden spoon until just starting to firm up but still really moist.
  4. Place onto grilled toast and top with salmon caviar and a few leaves of rocket dressed in a squeeze of lemon and a touch of extra virgin olive oil.
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