Scrambled Eggs on Brioche Toast with Caviar

A simple and delicious way to serve caviar - especially for breakfast or brunch! Serves 4.

  • 1 loaf brioche toast
  • 6 eggs
  • 1 oz butter
  • 2 oz caviar, we recommend Osetra Golden Imperial Caviar
  • 1 tablespoon heavy cream
  • salt & pepper, to season

In a non stick saucepan heat the butter. Whisk the eggs in a bowl with salt & pepper to taste. Go easy on the salt as the caviar is already salty. Add eggs to the pan. Stir constantly with a wooden spoon until the eggs start to thicken, then add the cream. Spoon onto hot brioche toast. Top the scrambled egg with a teaspoon of caviar at the last minute. You can use any other bread you prefer - we like toasted brioche for it's crunchy texture. You can also forgo the toast and serve directly on a plate or in individual ramekins.

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