Oeuf Au Caviar

Egg, creme fraiche, and sturgeon caviar

Oeuf Au Caviar

INGREDIENTS

• 3/4 Cup Heavy Cream

• Salt and Cayenne Pepper, to taste

• 3 Teaspoons Fresh Lemon Juice

• 3 Teaspoons Vodka

• 6 Eggs

• 2 1/4 Tablespoons Butter

• 6 Teaspoons Caviar

DIRECTIONS

Step 1. Beat the cream until stiff peaks form, and add the lemon juice, cayenne, salt, and vodka to taste. Season to taste; it should sing. Rewhip the cream until stiff.

Step 2. Remove the tops of the shells, pour the eggs into a bowl, and set the bottoms of the shells in egg cups.

Step 3. Heat butter in a skillet. Mix eggs, 2T whipped cream mixture, salt, and cayenne.

Step 4. Cook eggs slowly in a skillet over medium-low heat, stirring almost constantly with a flat edge spoon.

Step 5. After the mixture thickens and you begin to see small lumps, remove from heat but keep stirring until creamy.

Step 6. They are ready when they become creamy, with small curds all over--similar to loose oatmeal. Place in eggshells with salt and cayenne if necessary. Top the eggs with whipped cream. Place a spoonful of caviar on each egg.