Scrambled Eggs With Osetra And Mouillettes

Ingredients

• 4 thin slices white bread
• 3 tablespoons unsalted butter
• 6 large farm eggs (preferably from free-range chickens)
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons sour cream
• 2 tablespoons (about 1 ounce) osetra malossol caviar

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    291 calories; 19 grams fat; 9 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 14 grams protein; 346 milligrams cholesterol; 509 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings

Preparation

1. Toast the bread. Butter all the slices with 1 tablespoon of the butter. Remove the crusts and cut each slice into 4 narrow strips, or mouillettes.
2. When ready to serve, place the eggs, salt and pepper in a bowl. Mix with a whisk until well blended. Heat the remaining 2 tablespoons of butter in a thick, heavy saucepan with high sides. 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. While still quite soft, remove the mixture from the heat. (The eggs will continue to cook in the residual heat of the pan.) Add the sour cream and mix well.
3. Divide the egg mixture among 4 warm plates. Arrange 4 mouillettes around each portion. Top with the caviar, using about 1 1/2 teaspoons per serving. Serve immediately.

10 minutes