Free Range Scrambled Eggs with Imperial Caviar

🧂 Ingredients

• 8 pcs free range eggs
• 180 ml cream
• 1 pc tin of caviar
• 2 tbsp unsalted butter
• 2 pcs sliced spring onions
• 1 pc thinly sliced red onion rings
• Toasted bread

Instructions

• 1 Whip the cream to soft peaks and season to taste with salt and pepper.
• 2 Place the red onion rings in iced water for 10 minutes then transfer to a
  kitchen towel.
• 3 Place the cold butter in the saucepan.
• 4 Add the eggs, season with salt and white pepper and whisk the eggs over low
  heat.
• 5 Cook the eggs, whisking continuously until they begin to set around the edge.
  When you obtain a creamy texture, remove from the stove.
• 6 Add 2 tablespoons of whipped cream into the scrambled egg mixture and gently
  combine together.
• 7 Serve the scrambled egg into the egg shells or any other serving dish.
• 8 Add a good teaspoon of caviar on top and the toasted bread on the side.

Nutrition Info