Total time:
10 mins

Heirloom Scrambled Eggs with Caviar



8 free-range, heirloom eggs
4 oz butter
4 slices of fresh brioche
Pinch of Maldon salt



  1. Preheat the oven to 400°F.
  2. Take ⅓ of the butter and spread it over the brioche.
  3. Set the brioche on a sheet tray and put it in the oven for 3-4 minutes until it becomes a golden brown color.
  4. Crack open 8 eggs into a bowl and gently whisk them, adding in 2 pinches of salt.
  5. Melt the remaining butter in a medium-sized pot over medium-low heat.
  6. Pour in the eggs. Using a whisk, continuously mix the eggs until they are 70% cooked.
  7. Take the pot off of the heat and let the remaining heat cook out the eggs. During this stage, you must put in the crème fraîche.
  8. Place your scrambled eggs into serving dishes.
  9. Add a generous amount of caviar on top and enjoy with your toasted brioche.