Scrambled Eggs with Crème Fraiche and Caviar in Eggshell Cups

If you are looking for a fancy breakfast for Easter Sunday maybe try some of these eggs. My hubby was spoiled when he tried this. Of course he asked how come we don’t get fancy breakfast like this all the time he was reminded after the meal. It’s really filling and also really rich tasting if you eat too much. It’s good as a buffet item or as a fancy display for everyone to have their own egg cup. I suggest saving the egg shells so you can have them all cleaned in advance and not have to worry about them the day of.

Scrambled Eggs with Crème Fraiche and Caviar in Eggshell Cups
(Adapted from Martha Stewart)

Printer Friendly Version

4 large brown or white eggs, or a mix 1/8 cup heavy cream
Coarse salt and freshly ground pepper
2 tablespoons unsalted butter
Crème fraiche, or sour cream, for serving
Salmon roe or sevruga caviar, or both, for serving

Bring a small pot of water to a boil. Hold an egg in one hand, tapered end up. Place an egg topper over the top, and squeeze, using a scissor motion. Discard top of egg. Pour egg into a medium bowl. Repeat with remaining eggs.

Boil shells 5 minutes. Using a slotted spoon, transfer to a wire rack. Let dry, cut sides down.

Whisk together eggs and cream.

Season with salt and pepper. Melt butter in a medium nonstick skillet over medium heat.

Add eggs. Using a rubber spatula, stir to create curds and slide eggs from edges to center. Cook until set, 3 to 4 minutes.

Transfer eggs to a pastry bag fitted with a 1/2-inch plain round tip. Pipe eggs into shells. (I just used a tiny spoon to fill the eggshells) Transfer shells to egg cups. Top with crème fraiche and caviar.