Seriously posh nosh here! Velvety scrambled eggs made even more indulgent with the addition of crème fraîche and caviar. This is a gorgeous morning dish for a special someone - sure to put you in their good books!
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6 large eggs
50 g unsalted butter
160 g crème fraîche
1/2 bunch dill
1/2 bunch tarragon
2 slices sourdough bread
2 tsp caviar
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Fill a medium saucepan about 1/4 of the way up with water then place over a medium heat and bring to the boil. Crack the eggs into a heat-proof mixing bowl that will fit over the saucepan and whisk them together.
Add in the butter and cook the eggs slowly for 20-30 minutes, stirring occasionally, until they are a rich custardy texture with small lumps.
Use a Compact Food Processor with Knife Blade attachment to blitz the crème fraîche, dill and tarragon together, with a generous seasoning of pepper. Save some dill for garnish.
Toast the bread and divide your eggs on top of each slice of toast with a spoon of the herb crème fraîche, then top with the caviar, garnish with some dill fronds and serve. Serves 2 (with spare creme fraiche for other uses)
It's easier than you think to cook up banging recipes, discover awesome new ingredients and expand your culinary horizons.
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